Tuesday 2 July 2013

Holidays in Secret Gardens

Mr Ellie and I have just returned from a lovely holiday camping in the New Forest - not your back-to-basics camping but none of this 'glamping' malarky either! I do require a nice clean shower/toilet block but I'm happy to leave the designer gear at home...I say that as if I have any designer gear but quite frankly fashion is one of life's mysteries to me (as my fashion designer sister frequently reminds me!).

Anyway, if you've never been to the New Forest then you are missing out on one of the World's most beautiful places - in my humble opinion a place that should be one of the Seven Wonders of the World. There are areas of woodland interspersed through vast plains of moorland that stretch as far as the eye can see and in between, tucked away are little villages of thatched cottages with quintessential English country gardens full of lupins and roses around the door.  Roaming free throughout the area are the beautiful New Forest ponies - hardy, stocky but graceful beasts.  Some of the ponies clearly descend from Shetland stock and there are even some 'wild' donkeys who frequent the local fish and chip shop and loiter hopefully next to people on their lunch-break, hoping for the occasional salt-and-vinegar crisp to come their way.

Of course no visit to the New Forest would be complete for Mr Ellie and I without copious cream teas (lets face it, we can't go anywhere without seeking out an obliging tea shop and indulging in a scone).  Now we have been to the New Forest twice before so have tried out a few different tea rooms.  However, we had managed to miss out on a real gem - until now!

The Secret Garden in Brockenhurst is tucked away behind the main parade of shops which means that as soon as you enter, you feel like you are in a different world.  It is exactly the feeling that I imagine Mary to have felt when she entered her own Secret Garden.  The tea 'room' is in the gardens of a hotel in which they have erected a couple of marquees and picnic tables:










Everything is decorated in vintage style with a 1940's theme and from a vintage-style radio, 40's music plays quietly across the garden.  It is a place to linger and relax whilst drinking tea from the eclectic assortment of tea service.  There is something about tea from a pot that is just so much nicer than tea in a mug.  Of course, if it was me, I'd have loose-leaf tea, bone china tea cups and sugar lumps with a set of beautiful victorian sugar tongs but then I'm old-fashioned when it comes to tea!















The flowers planted around the garden scent the air with their perfume and birds hop around scouting for crumbs, of which there are not many because I can honestly say the scones here are up their with the best I've ever had...buttery, buttery and more buttery, so short they are almost shortbread like and covered in a rich crust of sugar adding a delicious crunch and sweetness.  They are served with strawberry jam in tiny jam jars and fresh clotted cream, decorated with a ripe English strawberry.


Mr Ellie and I loved the Secret Garden so much that we visited three times!! First time we had the cream tea (also on offer is a strawberry tea - scone with cream and jam and a bowl of strawberries) and the second and third visits were for High Tea.

High Tea, as you can see, consists of sandwiches, hot buttered crumpets, scones with cream and jam and cakes.  It is an indulgent, carbohydrate-laden dream!

The sandwiches are from a selection of cheese, egg mayo or ham and the cakes are from the daily selection of home-made cakes.  The cakes are delicious - like the scones, they are made by someone who loves their baking! Light victoria sponge, buttery sweet flapjacks, deep chocolate tiffin and crunchy lemon drizzle were all eaten up to the last crumb.  The menu clearly states that everything is made with real butter - a philosophy which I whole-heartedly embrace as, quite frankly, cake made with anything else is just not cake but a mockery of cake, a fraudulent imitation that will never stand up to the real thing.

The bread for the sandwiches comes from the local bakery 'The Bakehouse' which is another treat for any visitor to Brockenhurst - try the freshly made doughnuts or the custard slice, you won't be disappointed!

Miss E xxx

Monday 13 May 2013

Worth the wait...

I can't begin to tell you how excited I was on Thursday morning - I woke up, full of anticipation and got myself dressed before racing downstairs to check my phone....Text message: 'Hi, this is to remind you we'll be delivering your order today between 15:40 and 19:40...' Crushing disappointment followed - delivery between 15:40 and 19:40??? You mean I would have to wait at least 10.5 hours???? (Yes, I was up at 5am and yes, I was technically on holiday but that's not the point).

Somehow I managed to make it through the day and, as if reading my mind, the delivery drivers turned up at 15:40 - in the back of the truck was the most gorgeous, shiny, beautiful brand new cooker...and it was heading into my kitchen!

Now I realise that to most, this wouldn't be worth the level of build-up and excitement (let alone the 5am wake up call - certainly Mr Ellie wasn't too fussed on that bit) but then clearly most people haven't had to deal with my old cooker, with its broken handles, no working ignition switch meaning I had to take my life into my hands every time I needed to light the oven, sized so that no normal baking tray would fit and with a variable attitude towards 'cooking' (two settings - cremated or raw).  Plus, it had about 20 years of grease and muck build up that even the most determined Mr Muscle failed to defeat.

So you can see why the arrival of my brand new cooker caused such a level of excitement!

I managed to wait until Friday before embarking on the inaugral cooking marathon, but then I cooked my little heart out and now the freezer is full of lamb curry and curried meatballs (both recipes courtesy of Anjum Anand's Indian Food Made Easy), goulash soup (thanks Hairy Bikers!), bolognese (Mr Ellie's own recipe) and there are jars of strawberry jam and rhubarb chutney on the shelf ready and waiting for the Weardale Show in August. Mr Ellie is very happy at the prospect of so many tasty delights for dinner this week.

Sadly that means I won't need to cook on an evening, which means no more excuses for leaving the ironing...Still ironing means I get to watch Food Network and the joys of Amazing Wedding Cakes and Ultimate Sweets - bring on the cakey goodies!

Miss Ellie xxx

Sunday 12 May 2013

Its all about the Motorbikes

I have just completed my first ever birthday cake order! I think this counts as being a professional now, doesn't it?!?  This was for my friend's boy who was 10 years old and loves motorbikes.
 

Short and sweet today as I've got a ton of cooking to do.  I've already made strawberry jam but I'm off to make bacon butties (ok so not really cooking but me and Mr Ellie need sustenance!) and then I'll make a start on an apple frangipane tart, inspired by a delicious little visit to the Copper Kettle Tea Room in Bamburgh last week...

Laters, Miss E xxx

Tuesday 19 March 2013

Moving and the extraordinary properties of scones on the soul

I moved to a new desk today at work as I'm taking on a new role for a few months.   Now this isn't a big deal (well I keep telling myself that), although I'm generally not good with change, but I was still feeling a little bit unsettled.

There was only one cure, I needed baked goods and I needed them quickly!  Now I'm very fortunate to have the lovely Andrea who runs our cafe at work and who bakes the most gorgeous scones.  They are simple, straight-forward, no-nonsense scones, usually sultana (but sometimes apple and cinnamon - totally the best!) and they make my soul sing.  They are the ultimate cure for a bad day, a 'girly' day or when you need that carbohydrated-loaded sense of comfort that only a sweet baked delight can bring. Today was clearly one of those days.

Isn't it lovely in all its sweet floury ways?!

I think this weekend might have to involve more scones, possibly a little afternoon tea with Mr Ellie...after all, afternoon tea is the ultimate soul comforter!

Miss E xxx

Monday 11 March 2013

Does this make me an entrepreneur?

Admittedly, dubbing myself an 'entrepreneur' is a big statement, particularly when you consider that I wasn't even sure how to spell it...'entrepreneur' that is, not 'it'. However, I have fulfilled 2 orders and have another 2 for my chocolate fudge - ok, so three of those orders have come from the same person and technically I'm doing it for charity as all proceeds are going to the North East Ferret Rescue (www.northeastferretrescue.co.uk) with whom I volunteer, but still, it could still be considered a wee fledglingette of a business...

I meant to take a photo of the beautifully gift-wrapped fudge, but I was generally flapping around that morning whilst Mr Ellie made loud noises about the time and being late for work so I didn't get a chance.  However, I will take a pic of the next batch to show you. In the meantime, by way of consolation, here's a photo of one of my beautiful cats.  She was cuddled up between me and Mr Ellie, on our bed last night and couldn't have been happier!


Miss Ellie xxx

Friday 1 March 2013

Marie Curie and Warwick Davies


So what's the connection between Marie Curie and Warwick Davies, well read on...

Today we had a bake sale at work for Marie Curie Cancer Care - so clearly I had to do a yellow cake and therefore it just had to be lemon flavoured, which meant it just had to be the lovely lemon cake cooked by the equally lovely Warwick Davies on Great British Bake Off does Comic Relief (see not such a leap to connect them eh?)

If I'm honest, I was totally wanting him to win as soon as I saw he was on the show that day - I've loved him ever since seeing Willow when I was a (considerably) younger girl.  I think I've watched that film many many times since and have it on DVD and everything...ok so probably not something I should be admitting to...

Anyway, when I saw his lemon gateau on GBBOdCR, I thought it was fabulous and have since recreated it, with my own twist of including homemade lemon curd and whipped cream between the layers and replacing the blackberries for more lemon in the icing.  Mainly because I love lemon and I had some of those cute little jelly lemon and orange sweet decorations in the cupboard which were crying out to be used.

So, on this occaision, not wanting to make a full-blown gateau, just wanting to stick to cupcakes, I used the same cake recipe, which stretched to 29 cupcakes. [Now, for anyone reading this who thinks that there were only 28 cupcakes, this is confession time - there were 29 until one accidentally fell into my mouth when they came out of the oven and were all fresh and warm and fluffy and irresistable...]. 




Wanting to use lemon curd (because frankly lemon curd should be included in everything if you ask me!), I decided to take the middles out and fill with lemon curd...


It took a whole jar of lemon curd to fill all 29...er 28 cakes. There would have been enough for all 29 but the last spoonful of lemon curd also ended up being scoffed...sorry but I love lemon curd and I couldn't resist!

So once the cakes were filled, I just rolled out some white fondant icing and cut out circles to cover the cakes. Note my uber high tech cutter....



Then I coloured some more fondant to make yellow and orange before cutting out flowers.


Then a few silver balls provided the finishing touch!


Miss Ellie xxx

Tuesday 26 February 2013

Pink flowers cake - the best sort surely?

I love pink.

I love flowers.

I especially love pink flowers.

So really, there was nothing for it but to make a cake and decorate it with....pink flowers! It just so happened that my colleague at work was leaving to go on maternity, and better still, is having a little girl - a perfect excuse to make a pink flower cake - 


I even bought myself some little flower cutters, especially (some Hobbycraft vouchers came in handy).


I tinted the fondant icing with pink to make a dark and pale shade, then used the white fondant icing as well and got to work, stamping out flowers in different sizes.  I stacked some, added silver balls to others and pink sprinkly sugar crystals to others.


If I'm going to be a perfectionist about these things - I'd say that the buttercream didn't turn out as nice a pink colour as I'd have liked, it looked a little skin-colour but that was only apparent after the pink flowers were added...


Still, I was happy with the cake in the end and my colleague declared it the 'prettiest cake [she] had ever seen' - praise indeed!

The cake itself was a Victoria Sponge cake, nice and simple but a classic and who can resist a good ol' Viccy sponge eh? Mr Ellie has a particular fondness for my Viccy sponges and happily eats them warm from the oven - he'd happily forego the jam or buttercream and just eat the cake if I let him.  Needless to say, I never do as I'm cruel like that and insist on, as a minimum, a spread of jam in the middle and a sprinkle of sugar on the top!

My Victoria sponge is always made with a 4-egg mix and I'm afraid I always use two sandwich tins - I've never managed to get it right baking in one tin and splitting the cooked cake in two.  My top tip - weigh the eggs and then measure out the flour, butter and sugar to each weigh the same amount.  This way, it doesn't matter what size eggs you use, the proportions of the cake will always be right.  My second top tip is to use the best vanilla extract you can - ideally get the vanilla bean paste and use a generous teaspoonful.  If you can't get this, then the best vanilla extract you can find/afford.  Whatever you do, don't get vanilla 'flavour' - all you will taste is a bitter flavour in the cake - you'd be better off leaving it out altogether.  I don't buy expensive flour, butter or eggs - value ranges all the way for this gal! So I spend the extra on good vanilla bean paste and it is totally worth it.

This cake is just covered with a simple buttercream (again, flavoured with some vanilla bean paste), which is fine if the cake is going to be consumed fairly soon after decorating.  Within 24 hours, the fondant flowers start to absorb the moisture from the buttercream and go rather soft so bear this in mind.  It might be better to just crumb-coat with buttercream and then apply fondant icing if you need the cake to last a day or so.

This cake didn't last that long...
I work in a team of 12 people so it took all of about 20 minutes for them to demolish this and Mr Ellie lucked out completely - there was none left for me to bring home for him! I've had to promise him many more Viccy sponges in the future that he can keep entirely to himself. Its a hard life!

Miss E xxx