Vintage Evening

Fab night had by all xx

Edinburgh Bakers

Last Wednesday 16 of us eager bakers donned our best frocks and headed along to Casa Angelina on East London Street to enjoy some home-made vintage bakes.  Casa Angelina was the perfect venue for the evening with great vintage charm and a fabulous dressing up box to get us well into the mood.

Casa Angelina's Dressing Up BoxAll Glammed UpDressing upGetting stuck into the cake

As usual the choice of cakes was vast and very tasty, and it was lovely to chat to a good number of new members over tea and cake!

Here are the cakes of the evening!

Wilma's Cheese & Pineapple HedgehogClare's Blueberry and Sour Cream CakeKim's Lavendar Sponge with Lemon Cream Cheese FrostingAdele's Orange and Almond TeacakesLou's Birdcage CakeWilma's Cheese SconesSue's Gingerbread with OrangeLucy's French FanciesRachael's Traditional Coffee CakeKatey's Icebox CakeLorna's Coffee and Walnut CakeMargo's Victoria SpongeJen's Whisky Toddy CakeJasmin's Black Forest CakePamela's Carrot CakeKay's Blueberry Tart

It was a great evening and I think a few of us quite liked the excuse to put on a frock for a change!  Thanks again to Casa Angelina for having us, we would recommend popping in sometime to try their great Afternoon Tea!

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Lucy’s cauliflower and broccoli cheese

We’ll actually it’s Jamie’s really, but I love it so much I have adopted it in to my repertoire x I’ve been making it so much lately as it’s great in this cold weather with a nice bit of toasted Ciabatta lashed in butter x

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Ingredients

  • 2 cloves of garlic
  • 50 g unsalted butter
  • 50 g plain flour
  • 500 ml semi-skimmed milk
  • 500 g fresh or frozen broccoli
  • 75 g mature cheddar cheese
  • 1 kg fresh or frozen cauliflower
  • 2 slices of ciabatta or stale bread
  • 2 sprigs of fresh thyme
  • 25 g flaked almonds
  • olive oil

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Method

  1. Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
  2. Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese.
  3. Bake for 1 hour, or until golden and cooked through, then enjoy!

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Lucy’s first job x

Wow……….. the 11th of November was my last post, it’s been such a long time since I have spoken to you all!! Sorry x

Maybe I should try to explain why I’ve not been around the blogosphere for such a long time?!. x

After 8 years, I’ve finally got a job!!!!!!!!!!!!! Woop woop!!! 🙂 x

And I loving it…………. Back at the beginning of December I started working for a cute little florists called Pollination here in Edinburgh delivering their gorgeous arrangements around the city x

And I haven’t looked back since, it has done my confidence the world of good being out there meeting people on their doorsteps or place of work, where I get to hand over delicious looking bouquets and get to see their eyes light up whilst doing it xxx

I have to say, It’s been so nice having something to get up for in the mornings again and also just having a bit of structure back to my day after all these years! A few extra pennies in my purse has been rather lovely too, I must say x

And although this job may not last that long, it is a huge step in the right direction and has definitely given me a taste for work again x
PollinationOh and you might just spot me out and about in my cute little van (it’s usually a lot cleaner than this) and if you do please give me a little wave x

Or perhaps you would prefer a beautiful bouquet of fresh flowers delivered to you by little old me, if so you should get online at:

www.pollination.co.uk 

and get ordering!!!! 🙂

Pollination

Tis the season to release their adverts!! Tra la la la la, tra la la la x

This last week has seen the premières of all this years Christmas (Holiday) adverts. Which marks the start of the exciting lead up to the festivities over the next couple of months!! And I have to say they are up to their usual high standards. With a few new companies taking up the challenge to compete for the most extravagant commercial to hit our screens this year.

I’ve picked a small selection of my favourites so far xx

The first to be released was the Marks and Spencers advert, with a welcomed return of their old Magic and Sparkle campaign.

Then was John Lewis, whom rarely disappoint with their seasonal advert. And this year is no exception with this simply stunning visual Disney like animated contribution.

A touching little story from Boots

And then the first of the supermarkets, Morrisons!! I think it may be because I love Beauty and the beast so much that I like this one so much x

And then there is Lidl’s quite cute offering.

And we can’t forget Debenhams fabulous effort

Then there is Tesco’s pretty little vintage style look at the generational timeline of a family with home videos x

T K Maxx – Mainly for the cutest little ginger baby (my favourite kind) in this simple little ad x

The Cadbury’s ad captures the essence of of our inner child with this years advert x

And no Christmas advert list would be complete without Coca cola’s traditional spin on the Holidays x

Here is a second one that I found that i think somes up the Christmas i am going to have this year on my own, I think i will take their advice and find ways to make it special by doing nice things for others this year x Thanks Coca cola for the inspiration x

Now to look out the decorations :p x

Strawberry cake

Just found this post sitting in my drafts folder from a few weeks ago and thought it was about time I posted it ……oops x

I made this at the same time as I made my Lemon meringue cupcakes for the Itsgood2eatcake2 event and have some how forgotten to schedule it…..haha x

But here it is now, better late than never x 🙂

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Ingredients

  • 210g self-raising flour
  • 25g cornflour
  • 225g golden caster sugar
  • 1 tsp baking powder
  • 225g unsalted butter, at room temperature, plus more for greasing tins
  • 4 large eggs
  • 225g fresh strawberries, hulled and chopped into small pieces
  • 1 tsp vanilla extract
  • 250g fresh strawberries hulled, to decorate

For the filling

  • 250g butter, softened
  • 1 teaspoon vanilla extract
  • 600g icing sugar
  • 2 tablespoons milk
  • pink food colouring
  • 3-4 tbsp strawberry jam
  • A few fresh strawberries, hulled and sliced

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Method

Buttercream

  1. In a large bowl, cream together the butter and vanilla. Blend in the sugar, a quarter at a time, beating well after each addition.
  2. Beat in the milk, and continue mixing until light and fluffy.
  3. Add the food colouring and mix thoroughly.
  4. Keep icing covered until ready to decorate.

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Sponges and construction

  1. Preheat the oven to 180ºC. Grease 2 x 20cm sandwich tins and line the base of each tin with baking paper.
  2. Sift the flour, cornflour, sugar and baking powder into the bowl of a food processor. Pulse until evenly mixed. Add the butter, eggs, strawberries and vanilla extract and process briefly until well combined, but not overly processed.
  3. Divide the mixture evenly between the 2 cake tins and smooth the tops with a spatula. Bake in the centre of the oven for 25 minutes, until a skewer inserted into the centre of one of the cakes comes out clean.
  4. Leave the cakes to cool slightly in their tins for 10 minutes and turn out on to wire racks.
  5. When the cakes are completely cool, remove the baking paper circles from their bases. Place 1 cake on a plate and spread with a thin layer of strawberry jam.
  6. Then place a thin layer of sliced strawberries on top of the jam.
  7. Hold the second cake and ice the underside of it with a 1cm thick layer of vanilla buttercream.
  8. Carefully place on top of the first cake, iced side down. Once the cakes are sandwiched together, ice the top with the remaining buttercream and top with the fresh strawberries.

This cake is best served immediately, as the fresh strawberries do have a tendency to soften and bleed their juice into the the icing quite quickly.

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