Mad Hatter's Afternoon Tea - Sanderson Hotel, London

Dear readers,

As one may have noticed, I am a great fan of Afternoon Tea! I love having a selection of different treats, which I can nibble in whichever order I please. However, many Afternoon Tea menus are similar, so, whenever I come across a different menu, I have to try it!

Firstly, we were given a selection of interesting teas which we were allowed to smell to make a choice on our selected brew. These included Mint Choc Chip, Apple Pie, Rhubarb and Custard and Strawberries and Cream. I chose a Strawberries and Cream tea, which had a pleasant subtle sweetness.

The quirky crockery perfectly matched the innovative and unusual menu - mine had a zebra on a circus pedestal!

The top tier of the platter held a small carrot meringue on a bed of pea shoots and 'strawberries and cream' marshmallows mushrooms. The carrot meringues were a great idea, but they didn't taste of much. The marshmallow mushrooms were also a great idea but were a little too sweet to eat them all. As I've mentioned previously, I think that marshmallows require a little tartness as their high sugar levels can make them too sickly-sweet to eat!

The second tier consisted of a 'Tick Tock' traditional Victoria sponge cake, a melting mango cheesecake and a matcha green tea and white chocolate mousse served in a dark chocolate teacup. The Victoria sponge was light, creamy and delicious. The melting mango cheesecake was a little disappointing; it had a runny mango centre (like an egg yolk) which was held by an almost-crunchy gel coating. The mango sauce was not tart enough to sit well with the white chocolate flavoured cheesecake. It was too sweet and it had no crunchy base for contrast, either!

The matcha teacup was a quite a treat. The mousse was light and fluffy with a little tickle from the popping candy on top! The last sweet included the famous "drink me" potion. This consisted of 3 layers including a passion fruit jelly, coconut panna cotta and an exotic fruit foam. This was a fine fusion of tropical flavours which was far too small a portion!

The savoury treats included four sandwiches, a savoury olive scone (there was also a sweet fruity scone) and two mini quiches. The olive scone went fabulously with the herb and garlic butter on the side! I used two sides of jam and cream on the fruity scone. The sandwiches, each made with different types of bread, were quite impressive. They were rolled up to look even prettier (see photo below). The sandwiches included smoked Cumbrian ham with wholegrain mustard on sun-dried tomato bread, cucumber and chive cream cheese on spinach bread, smoked salmon and lemon butter on rye bread and egg mayonnaise with watercress on lemon bread. Each sandwich was packed with flavour. I would have definitely ordered more if I had had room!

We'd almost forgotten about the Jelly Wonderland course by the time we had finished everything else. We were very full by this point but we just about found room to try all of the jellies. There were raspberry, pear, green apple and mango and chilli jellies. We tried them all but we only really liked the green apple jelly. The others had very weak flavours and all of them had an unpleasant grainy texture.

Overall, it was a great escape down the rabbit hole with some fun and interesting treats. I would definitely recommend it!

Chicken in a Cherry Sauce - Happy 3rd Birthday to my blog!

Dear readers,

Another year has gone by rather quickly and, last Sunday, it was the 3rd birthday of Chicken in a Cherry Sauce!

As one may have noticed, the frequency of my posting has slowed down again. I am really sorry for this! As always, life is very busy and I have also found it particularly difficult to find time to take photographs for my posts during these dark winter months, now that I am working full time! Hopefully, now that summer is on it's way (we hope) and the days are longer, I may be able to post more than once a month!

As I said last year, I really appreciate the support from my readers. Thank you very much for your patience and your kind comments, they all make me smile and mean a great deal to me.

I decided to make an actual Chicken in a Cherry Sauce recipe this year. I wanted to make the cherry sauce slightly different from the Chicken in a Cherry Sauce Empanadas which I made last year, so I followed an oriental theme using sesame seeds and soy sauce.

Chicken in a Cherry Sauce
For 2 servings

2 chicken breasts
2 tablespoons of sesame seeds
2 tablespoons of plain flour
Juice of half a lemon
3 tablespoons soy sauce
3 tablespoons toasted sesame seed oil
1 tin of cherries (ironically, my blog anniversary will always fall out of cherry season so I can never use fresh cherries!)
200ml orange juice
Half a jar of cherry jam
1 thumb of fresh ginger, chopped into thick slices

Mix the sesame seeds and flour together in a bowl and set aside. Mix the lemon juice, 2 tablespoons soy sauce and 1 tablespoon of the sesame seed oil in another bowl. Dip the chicken breasts in the soy sauce mixture, then into the sesame seeds and flour. Place the coated chicken breasts onto an oiled surface and drizzle with the rest of the sesame seed oil. Bake at 200°C for 30 minutes, or until they are golden brown.

In a small saucepan add the cherries, orange juice, cherry jam, chopped ginger and 1 tablespoon soy sauce. Bring to the boil then turn down to a low heat and allow the sauce to reduce for 20 minutes or so. Once the sauce has thickened, remove the ginger pieces and pour the sauce over the golden sesame chicken breasts and serve.

 

Notes:

Since this dish is quite sweet, I would recommend serving it with some refreshing, lightly cooked vegetables, such as pak choi.

Breakfast Flapjack

Dear readers,

I've always found it difficult finding time to eat breakfast in the mornings. Even though food is so important to me, I can't resist those extra few minutes in bed!

If I did manage to make time the mornings, I would choose to eat porridge every day for breakfast. I believe that oats are such a healthy food. I've noticed that supermarkets are now selling instant porridge pots, but at £1.00 a pot, I decided that eating those everyday would be far too expensive! I then found myself buying flapjack at work for breakfast. Again, this was too expensive in the long term, and a little unhealthy, too, with all that sugar and butter. Then I remembered reading about banana flapjacks by Choclette. I decided that substituting some of the butter and sugar with bananas would make the flapjacks that little bit healthier, which would make it appropriate to eat them everyday for breakfast, right?! I also thought that I'd pack some extra nutrients from other ingredients in there, too, for that extra boost in the morning.

This recipe is adapted from Chocolate Log Blog

Breakfast Flapjacks
2 ripe bananas, mashed
200g rolled oats
60g soft brown sugar
30g golden syrup
125g butter
80g dried cranberries
50g desiccated coconut
50g chopped dark chocolate
50g chopped pecans
25g pumpkin seeds

Mash the bananas in a large bowl with a fork. Add the butter, sugar and syrup and microwave for 30 seconds or so, to melt the butter. Mix well, then add the cranberries, coconut, chocolate, pecans and seeds, or whatever inclusions one wishes to add, then stir in the oats. Press the mixture into a greased baking tray and bake at 180°C for 30 minutes, or until it is golden brown. Allow to cool before slicing into squares.

These certainly make a good 'on-the-go' breakfast for my commute to work, without my feeling too guilty! The only problem is that they go down rather quickly. It may be worth making a larger batch...

Butternut Squash and Cinnamon Tear 'n' Share Bread

Dear readers,

A couple of years ago my brother sent me a link of a pumpkin and cinnamon bread recipe which he asked me to make for him for his birthday. I'd completely forgotten about it until he mentioned it to me around Christmas time. He's a great brother but recently he's been a really great brother, so, finally I decided to make him this wonderful treat that he desired, and deserved!

I baked this during the very snowy weekend in January, so I have included a couple of my snowy photos in this post.

Since pumpkins are not in season, I substituted the pumpkin with butternut squash.

This recipe has been adapted from Sunny Side Up.

Butternut Squash and Cinnamon Tear 'n' Share Bread 

For the bread dough:

50g butter

120ml milk

1 sachet of yeast (~7g)

320g bread flour

200g butternut squash purée (boiled butternut squash, puréed)

45g brown sugar

A pinch of salt

For the cinnamon sugar:

250g granulated sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

50g butter

For the glaze:

50g butter

150g sugar

2 shots of rum

50ml milk

50g chopped pecans

Brown the butter in a saucepan on a medium heat, being careful not to burn it. Remove from the heat once it has browned. Gently warm the milk in the microwave so that it is lukewarm, then slowly add to the browned butter and return to the heat until it begins to bubble. Pour the warmed butter and milk into a bowl, add the sugar and allow to cool to about 40°C. Then add the yeast and allow to proof (a foam will start to appear on the surface). Then add the butternut squash purée, salt and 100g of the bread flour. Stir until well combined, then add the rest of the flour and mix well. Knead for a few minutes until an elastic texture is obtained. Place in an oiled bowl, cover with a tea towel and allow to rise in a warm place for an hour, or until it has doubled in size.

For the cinnamon sugar, brown the butter then add the sugar and spices and mix until well combined. Set aside.

Once the dough has risen, place it onto a floured surface and knead for a couple of minutes. Roll out into a 20 x 12 inch rectangle. Spread the sugar evenly over dough and push down into the dough. Cut the rectangle into 6 strips and place on top of each other. Cut those strips into 6 even squares and layer them vertically into a greased 9x5 inch loaf pan. Cover with a tea towel and allow to rise for 30-40 minutes. Pre-heat the oven at 175°C.

Once risen, bake the bread for 30-40 minutes or until the top is golden brown.

For the glaze, heat the milk, butter, sugar and pecans in a pan until it starts to bubble. Remove from the heat and add the rum. Pour the glaze over the bread and serve.

Notes:

A foam did not appear after my first proofing attempt, so I gently heated the butter, milk and sugar mixture back up to 40°C and added another packet of yeast. After 10 minutes, a foam then appeared.

The dough expands quite a lot, so it is better to use a loaf tin too big (if one doesn't have a 9x5 tin), than a loaf tin too small. Mine was too small and some pieces fell out of the tin during the baking!

My brother was absolutely delighted with this treat, and, fortunately, it was a complete surprise to him, too. The bread had a slightly crisp crust with a sweet, spicy and chewy inside. The rum glaze was literally the "icing on the cake" - I wouldn't recommend making this bread without it! The little warmth from the rum really took it to another dimension - quite satisfying to eat when it's chilly and white outside!

Lime and Mint Marshmallows

Dear readers,

Happy New Year!

I had two weeks off work for the holidays and I thought that I'd be able to catch up with the blog by making and photographing lots of treats during my time off. I did spend a lot of time in the kitchen but, sadly, lots of these ideas failed (again!).

Firstly, I tried to make gin and elderflower marshmallows. I accidentally used double the amount gelatine, which resulted in a marshmallow mix quite difficult to control during the mixing! I added the elderflower flavour with a cordial, which was far too sweet for a product made almost entirely of sugar. And, to top it all, when I added the gin, the mixture starting fizzing!

However, I learned from this and decided that marshmallows need some sharpness to cut through their intoxicating sweetness so I decided to use lime. The marshmallow itself was absolutely divine (especially compared with the chewy, over-sweet elderflower and fizzing-gin marshmallows). I used both the zest and the juice of the lime for maximum flavour and it worked like a dream... (to my relief!).



As I mentioned in my Bacon Marshmallow post, my favourite type of marshmallows are those covered in granulated sugar because they provide a glossy crispy outer shell once they have been toasted. I decided to top these marshmallows with a little mint sugar to enhance the flavour and to mimic the marshmallows that I used to toast during my childhood. Unfortunately, I no longer live in a house with a fireplace! I was tempted to add a little bit of rum to the sugar (to make mojito marshmallows) but the lime flavour of the marshmallow was so good that I didn't want to interfere any more!



This is the same base recipe that I used for the Bacon Marshmallows (adapted from David Lebovitz)

Lime and Mint Marshmallows

9g powdered gelatine (1 sachet)

40ml + 40ml water

Juice (~20ml) and zest of 1 lime

20 fresh mint leaves

100g + 100g sugar (caster or granulated)

50g liquid glucose

2 large egg whites at room temperature

A pinch of salt

A few drops of green food colouring

Marshmallow mix (70g icing sugar mixed with 70g corn flour, sieved)

This recipe makes ~28 marshmallows. 

Put the gelatine, 40ml cold water and lime juice (this should be ~20ml) in a small bowl to soften.

Generously dust a greaseproof lined baking tray with the marshmallow mix and put to one side.

In a small saucepan with a sugar thermometer add the 40ml cold water, 100g sugar and the liquid glucose and place over a medium heat.

In a clean bowl whisk the egg whites until they are soft and fluffy. Add the pinch of salt.

Once the sugar mix reaches a temperature of 220°F (104.5°C), beat the eggs until they become stiff. When the sugar mix reaches 245°F (118°C), slowly pour it over the whipped egg whites and continue whisking.

Put the gelatine, lime juice and water mix into the saucepan and allow it to melt with the remaining heat from the sugar mix. Whilst whipping, pour the liquefied gelatine into the egg whites and sugar. Add the food colouring and continue whisking until the mixture and the bowl has completely cooled. Gently fold in the lime zest.

Pour into a piping bag and gently pipe out the marshmallows onto the baking tray. Allow the marshmallows to set uncovered for a minimum of 4 hours, but preferably overnight.

Blend 100g sugar and the mint leaves in a food processor until the leaves are finely chopped and mixed with the sugar. Sprinkle on top of the marshmallows just before serving.


These make wonderful palate cleansers for a dinner party. Also, they can be simply popped into one's mouth for a quick sugar fix! They were a huge improvement on the attempted elderflower marshmallows. I strongly recommend using flavours which cut through the sweetness of the sugary puffs of marshmallow.

Salted Dulce de Leche & Mocha Cake Pops

Dear readers,

Firstly, I would like to apologise for my lack of posting last month. The recipe that I was working on had failed. However, I hope to perfect it and post it on the blog in the near future!

Now let's talk about these cake pops. It was my birthday recently and I decided to make some cake pops for my friends to make a change from a normal birthday cake. These aren't the most innovative of flavour combinations (salted mocha caramel cake pops already exist!) but I wanted to make something that all of my friends would like. Rather unsurprisingly, I couldn't resist using the decadent dulce de leche again - it's just so good!

I decided to use my chocolate tempering skills that I acquired from the Chocolate Confectionery Training Course at work (I have been working at Leatherhead Food Research since July 2012) to temper some chocolate for the pops, rather than go for a chocolate coating which seems to be a popular choice in many recipes. Tempering chocolate is quite a work out!



Salted Dulce de Leche & Mocha Cake Pops
To make ~15 cake pops
100g self raising flour
100g sugar
2 large eggs
100g butter
1 tablespoon instant coffee dissolved in 2 tablespoons of hot water
1 tablespoon cocoa
200g dulce de leche
300g dark chocolate or chocolate coating
1 teaspoon sea salt
15 lollipop sticks

Cream the butter and sugar together then add the self raising flour, eggs, prepared coffee and cocoa and whisk until well incorporated. Spoon the mixture into a greased and lined cake tin and bake at 180°C for 25 minutes. Allow to cool.

Break the cake into chunks and place in the food processor to form fine crumbs. Add 90g of the dulce de leche to the crumbs in the food processor and mix for a few more seconds until a dough forms.

Make ~25g balls from the cake and dulce de leche 'dough' mixture. Using the lollipop sticks, prick half way into each ball to prepare for the 'gluing' of the sticks to the balls and place onto greaseproof paper with the lollipop stick holes facing upwards.

Melt 100g of the dark chocolate in a small narrow cup. Dip the lollipop sticks into the dark chocolate and then place into the holes in the balls. Place in the freezer for 30 minutes.

Remove the cake pops from the freezer. Temper the remaining chocolate (or melt the chocolate coating) and cover the cake pops with the chocolate by submerging them until ~5mm of the stick is covered, then quickly and carefully turn them so that there is an even layer of chocolate on the surface. The chocolate will cool very quickly. It takes a little bit of practice. Place the coated cake pop in styrofoam (or an unsliced loaf of bread, as I used!). Repeat until all pops have been coated and allow to cool and set.

Gently warm the remaining 110g of dulce de leche in the microwave 20 seconds at a time, stirring frequently until it has a smooth consistency. Be careful because it burns easily. Pour the warmed dulce de leche into a piping bag and drizzle over the top of the cake pops. Add a sprinkle of sea salt and serve!

Notes:
If one wishes to prepare the uncoated cake pops the night before and store them in the freezer overnight, be sure to remove the pops from the freezer about 25 minutes before coating them to avoid cracking of the chocolate.

Be gentle when putting the sticks into the cake balls as they, also, are very susceptible to cracking!
Chocolate tempering is quite tedious. Temperature probes are essential. The seeding method is probably the easiest method to carry out at home. Please have a browse on the internet for different methods. I decided to use real chocolate because I wanted to test my tempering skills, so if you're feeling brave then please give it a try! If not, chocolate coating works perfectly and is much easier to use because it doesn't require tempering.

The cake pops went down well with my friends and colleagues. However, some people commented that the mocha flavour did not come through. This may be due to the powerful flavours of the dark chocolate, so one could use coffee frosting instead of dulce de leche to 'glue' the cake crumbs together to increase the mocha flavour.

Happy cake-popping!

Snouts - Homemade Bacon Marshmallows Dipped in Milk Chocolate

Dear readers,

I'm not a huge marshmallow fan. When I was a child I used to toast marshmallows on the fire in the living room. My favourite marshmallows were those covered in granulated sugar because, when they were toasted, the sugar melted into a crispy shell which encased the soft molten marshmallow - they had such a wonderful light crunch with a gooey centre, unlike those covered in corn flour which just burned on the outside! I find most commercial marshmallows generally quite chewy and unpleasant. I heard, however, that homemade marshmallows are quite different from the commercial ones. Also, I thought that it would be fun to make marshmallows at home!

When I was in Year 7 (at school), many years ago, we had a media project where we had to design a product and create some adverts for it. I made some "scent bags" with a couple of my friends (I was very 'attached' to the sewing machine at that age) and some of my friends in my class made a food product - snouts! As far as I can remember, these snouts were coated in chocolate and had a pair of nostrils to represent a pig snout. I decided to use that memory of my friend's snouts to influence my homemade marshmallows to surprise him.

Bacon seems to be in everything in America. Burgers, pancakes, chocolate, brownies, cookies, lollipops... and even marshmallows! I always like to make things interesting and I thought that bacon marshmallows would be very apt for making snouts! Most of the people with whom I discussed my idea of bacon marshmallows were a little horrified. This didn't put me off of making them (they already exist anyway!) but it did scare me off of putting too much bacon in them. This resulted in a final product with only a few tiny pieces of bacon in each snout, which meant that most people wouldn't even know that the bacon was there, unless I told them. So I am a little disappointed with the outcome in that respect. Next time I will definitely use more bacon, and try not to be afraid of adding too much!

Homemade marshmallows really are very different from the commercial ones - they are so light and airy, like little clouds (the Spanish actually call marshmallows "nubes", which literally means 'clouds') that go "poof!" in your mouth and disappear before your second chew! They are also very easy to make (unlike macarons!). I can't wait to try out a different flavour soon!

This recipe is adapted from David Lebovitz.
Snouts

9g powdered gelatine (1 sachet)

60ml + 40ml water

100g sugar (caster or granulated)

50g liquid glucose

2 large egg whites at room temperature

A pinch of salt

A few drops of red food colouring

2 rashers of crispy bacon, finely chopped

100g milk chocolate

Marshmallow mix (70g icing sugar mixed with 70g corn flour, sieved)

This recipe makes ~24 snouts.

Put the gelatine and 60ml cold water in a small bowl to soften.

In a small saucepan with a sugar thermometer add the 40ml cold water, the sugar and liquid glucose and place over a medium heat.

In a clean bowl whisk the egg whites until they are soft and fluffy. Add the pinch of salt.

Once the sugar mix reaches a temperature of 220°F, beat the eggs until they become stiff. When the sugar mix reaches 245°F, slowly pour it over the whipped egg whites and continue whisking.

Put the gelatine and water mix into the saucepan and allow it to melt with the remaining heat from the sugar mix. Whilst whipping, pour the liquefied gelatine into the egg whites and sugar. Add the food colouring and continue whisking until the mixture and the bowl has completely cooled. Gently fold in the crispy bacon pieces.

Generously dust a round cake tin with the marshmallow mix and lightly grease the edges of the tin with vegetable oil.

Spoon the cooled marshmallow into the cake tin and allow to set uncovered for a minimum of 4 hours, but preferably overnight.

Once the marshmallow has set, use a 1 inch diameter cookie cutter to cut out individual marshmallows. Roll in the marshmallow mix and dust away any excess.

Slowly melt the chocolate in a bowl over a saucepan of hot water on a low heat. Dip the bottom of the marshmallows in the melted chocolate and place on greaseproof paper. Use the end of a fork to dot on the two nostrils of the snout on the top of the marshmallow. Allow the chocolate to cool and serve!

Notes:
The complete cooling of the marshmallow during the final whip is crucial - if the marshmallow hasn't fully cooled before placing into the mould, it will weep after it has set.

Unfortunately, I was afraid of adding too much bacon in these marshmallows which, as I mentioned above, has resulted in a marshmallow with too little bacon flavour and texture.

My friend, for whom I made these marshmallows, was overjoyed with my re-creation of the snouts. He agreed that the marshmallows were very light and fluffy. He enjoyed the bacon but also agreed that the bacon flavour could be made stronger.

Oink!