Sunday, 30 January 2011
Early on this cold Sunday morning in Hackney, Victoria Park is lively with joggers, cyclists and frisky dogs. We walk pretty briskly, partly because it's numbingly cold and partly because we're in a hurry for breakfast.
Vicky Park is one of the most unexpected of London's green spaces, set up by Queen Victoria, in her munificence, to give the East End poor a much-needed green space. It's a popular and much-used place for today's east enders, many of them looking for an escape not so much from the tanneries and clothing sweatshops, but the ... y'know, really tough world of the media.
Seriously, there are a few places nicer than The Pavilion. You can sit inside where it is warm and cosy or at the tables outside to watch the sun glint through the fountain on the lake. The Pav has been turned into a wonderful cafe serving breakfasts of eggs benedict, scrambled eggs and smoked salmon, and the full fried fest; they also do fresh and delicious lunches and, oh yeeeaah, freshly baked cakes. It's all beautifully cooked using organic produce, which you can wash down with a comfortingly large mug of builder's brew.
Of course on a Sunday morning the east end hipsters are here, bleary eyed after a Saturday night of god- knows-what, plus mums and dads coming in for a bite after frolicking with their toddlers.
It's a jolly and also a cool affair, served as you are by black clad, chiselled cheek-boned - I'm just doing this until my job in the media turns up - types.
Now pass the tomato ketchup; my poached egg, homemade baked beans, bacon, sausage and black pudding has arrived...
Sunday, 23 January 2011
Saturday, 22 January 2011
Cambridge Cheese Company
Thursday, 13 January 2011
Monday, 10 January 2011
- Preheat the oven to 180°. Melt about 50 grams of butter
- Thinly slice the panettone and then press out 4 rounds with a pastry cutter.
- Brush the insides of two ramekins with melted butter.
- Fit a round of panettone into the bottom of each ramekin and brush with melted butter
- Place more panettone around the sides – fill in any gaps (the sponge is quite easy to mould). Again dab on melted butter with a pastry brush
- Spoon in the stewed fruit to fill the ramekin
- Place the remaining panettone rounds on top to form lids and dab on more butter.
- Place the ramekins on a baking tray and bake for about 15-20 minutes until the tops are crisp and golden. Allow to cool slightly. Run a knife around the sides and then turn out the panettone puds. Dust with icing sugar.
Friday, 7 January 2011
Thursday, 6 January 2011
And I was doing so well.
My New Year resolutions have failed already.
All it took was a trip to Mill Road and a glimpse of the Black Cat Cafe.
No hung-over students? Check!
No yummy-mummies with 4x4 off-road buggies? Check!
Two minutes later, I was inside with a cappuccino and a moist slice of Rhubarb and Rosemary cake...
How can anyone resist Nancy's cakes?
Wednesday, 5 January 2011
Cover a baking tray with a floured piece of baker’s parchment or greaseproof paper. Place the bagels on this tray, cover them and then refrigerate overnight (cue more discussions about bread, the fridge and space). This process, called retarding, slows down the rising process and allows the flavours to develop.
Once the water is boiling, remove the bagels from the fridge; place three bagels in the water, turning them after a minute and removing them a minute later. Place the par-boiled bagels back on the tray, and repeat until all have been done.
Tuesday, 4 January 2011
Andrew Northrop Butchers, 114 Mill Road, Cambridge.
To Make the Broth
1 tbs vegetable oil
500g stewing beef cut into small cubes
1 tsp palm sugar or soft brown sugar
2 large onions, chopped and browned
50g galangal or ginger, sliced thinly
1 tsp salt
2 star anise
4cm cassia bark or a cinnamon stick