Search
Food corner

"To eat well in England you should have breakfast three times a day."

Somerset Maugham

Twitter feed
Tags
Aleppo pepper Alicante all spice almond anchovy apple apricot Argentina artichokes asparagus aubergine autumn bacon banana Bangkok basil beef beetroot bergamot berry biscuit bistro bloggers blue cheese Bolivia Borough Market bread breadcrumbs British budget budwig diet Buenos Aires buffalo sauce bulgar wheat burrata butter cabbage cafe cake Calais capers caraway cardamom carrot cauliflower chard cheddar cheese chicken chickpeas chicory chilli chocolate chorizo Christmas cinnamon clams cloves cobnut cocoa coconut cooking class Copenhagen Córdoba coriander cornflakes cottage cheese courgette flowers crayfish cream cream cheese creme fraiche cucumber culinary catastrophe cumin daikon Dalmatia delivery dessert dill dips dough Dubrovnik Easter easy Edinburgh egg eggplant fennel feta fettuccine ffine bean Filipino filo fine dining Finsbury Park fish fish sauce five spice flour food aid food anthropology food tour French game garlic gastropub gherkin ginger gluten free goat's cheese goat's curd golden syrup greengage Guinness halloumi ham Hanoi harissa hazelnut hibiscus Hoi An honey horseradish humanitarian relief Islington Istanbul Italian jam Japanese juniper Kent ketchup kielbasa kinilaw Korean lamb leek lemon lemongrass lentils lime linseed London loquat Madrid market mascarpone Mayfair Mendoza mid-range milk mint mirin monk's beard morcilla mozzarella mushroom mussels mustard Nahm Natoora Nepalese New Nordic New Zealand noras oats olive olive oil onion orange Oxfordshire oxtail paprika Paris Parmesan parsley party pastry peanut pear peas pepper Peru Philippines pickle pine nuts pistachio pizza pomegranate pomegranate molasses pop-ups pork potato prawn preserved lemon prosciutto Provence providore prunes Puerto Iguazú pulse pumpkin purple sprouting broccoli quail egg quick radish ragu ras el hanout raspberries red pepper paste red wine refugees restaurant rhubarb ribs rice ricotta rocket rosemary runner bean saffron sage San Sebastian sausage shallot short and sweet slow-cooked smoked mackerel smoked salmon sorrel souffle soy spaghetti spinach spring squid stilton stock street food sugar sumac summer supper club Sydney syrup Tabasco tagliatelle tahini take away tamarind tarragon tart Thai thyme tom yum paste tomato tomato paste tray bake tuna Turkey veal vegetarian versatile Vietnam Vietnamese vinegar walnut water chestnut white pepper wine wings winter yoghurt

Entries in cake (2)

Sunday
Mar202016

Cake baking and decorating with Juliet Sear

Last Saturday I went to an Easter baking and cake decorating class at Borough Market. The teacher was Juliet Sear, one of the UK’s leading cake designers and baking experts. She sells to some of the country's most prestigious department stores, Fortnum and Mason and Harvey Nichols, and has baked cakes for numerous celebrities. She is also a food writer, consultant, has done stints on TV and teaches baking master classes. Anyone else feeling a little incompetent? 

I felt very lucky to attend this event at Borough Market’s invitation. It's the first cooking class they have done in their event space, The Cook House, which until now has mainly been used for tastings, dinners and photo shoots. It is a lovely space; tastefully furnished and full of light. It's great for cooking lessons with a well equipped demonstration kitchen on one side and a dining area, which can also be used as extra workspace, on the other.

Click to read more ...

Saturday
Sep292012

Claudia Roden's Tarta de Santiago

“This is a splendid cake which is normally made in a wide cake or tart tin and comes out low, but it is equally good as a thicker cake. I have eaten almond cakes in other parts of Spain but this one is special” says Roden. “Pilgrims and tourists who visit the great Cathedral of Santiago de Compostela in Galicia, where the relics of the apostle Saint James are believed to be buried, see the cake in all the windows of every pastry shop and restaurant, decorated with the shape of the cross of the Order of Santiago.”

The first time I made this cake I had a bit of a disaster. I was cooking a big Spanish themed meal for friends and family and I was already running quite late. I glanced over the recipe but I didn’t read it properly and instead of putting the sugar in with the egg yolks, I put the almond meal in.

Anyone who has made a cake will know what a stupid oversight this was; if you are putting egg yolks with sugar it is with the intention of creaming them and you certainly can’t cream egg yolks and almond meal. In fact the combination made such a sticky, gluggy mess that I had to kneed them. And there was no ‘folding’ the egg whites into the mixture either, again I had to use my hands. 

Click to read more ...