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03/02/2013 · 8:31 pm

Sweeteasy…my high class drinking den with a twist

On Friday I hosted my first ever Sweeteasy, an idea I’d dreamt up to combine two of my favourite things…booze and cake! What better way to say goodbye to dry January and get February off to a flying start than being plied with a carefully devised set menu of prohibition era and cake inspired cocktails and cocktail inspired cakes, all in the wonderful setting of Hot Numbers on Gwydir Street, which we transformed into a high class drinking den for the evening…

The tables were laid, the 1st cocktail was mixed and I’d even managed to get out of my pinny for once, all that was left to do was nervously await the arrival of my guests…

Now, keeping exciting secrets is not one of my strong points and I found it unbelievably difficult to keep the contents of the menu to myself, but somehow I managed it, my guests had no idea what treats awaited them until they arrived…

First on the menu was a marmalade martini, made using gin, which I had infused with my homemade 3 fruits marmalade and mixed with cointreau and fresh lemon juice…

The first sweet treat was my amaretto sour inspired macaron, sandwiched with zingy homemade lemon curd and served with cocktail cherries (one of my guilty pleasures)…

I would cite my inspiration for this dessert to be the amaretto sour cocktail made by the guys at 196 on Mill Road…I highly recommend you pay them a visit and try one for yourself!

The next cocktail on the menu was a hot gingerbread punch, made by infusing stout with cloves, cardamom, sugar, orange zest and fresh ginger before adding Havana Club 7yo and serving warm…in teapots and teacups natch!…

Followed by my piece de resistance…mojito doughnuts. I used my family’s paczki (polish doughnut) recipe with a few very special twists…rum and lime zest flavoured dough, a lime filling and a rum and mint glaze…

Watching my guests bite into these little beauties was the highlight of Sweeteasy for me…I looked around the room and saw everyone savouring each and every bite and nodding in approval…it absolutely made my night! They may not be the most perfect looking creations but I can vouch for the fact that they were light as air and melted in the mouth. Ozzy (@karohemd), who I would like to thank for taking such amazing photos, said that they looked and tasted exactly like the ones his Granny used to make…praise indeed!

Whilst preparing the final cocktail we brought out these plates of chocolatey goodness. Chocolate brownies with cream and a kirsch soaked cherry on the top…

and margarita truffles made with 70% dark chocolate, tequila, lime zest and sea salt…

which went perfectly with the Hot Numbers espresso martini…

Vocal chords well lubricated, the conversation flowed and we were serenaded by the very talented James Brotherston on piano…

with a guest appearance from my friend Phil…

I’d just like to say a few special thank you’s to…

My Sweeteasy helpers Adam Shaw of Adam Shaw Couture and Carri of Pavitt’s Pies…

Hot Numbers owner Simon Fraser for allowing me to take over his wonderful cafe for the evening, James Brotherston for tinkling those ivories, Ozzy for papping away all evening and taking such fantastic photo’s. You can see more of Ozzy’s pictures on Flickr and on his blog Karohemd’s World. And last but not least, a huge thank you to all of my lovely guests for coming along, eating and drinking with passion, getting into the spirit of Sweeteasy and making it a fantastic evening!

I’m very happy to say that I’m already plotting the next Sweeteasy for a couple of months time, so keep your eyes peeled on my blog and Twitter (#sweeteasy) for future announcements!

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23/01/2013 · 3:26 pm

‘Just desserts’ at Cambridge Food and Wine Society…and a recipe for yoghurt panna cotta

I feel particularly unapologetic for the fact that my last couple of posts have had an alcoholic theme…I’ve decided to buck the trend of abstaining in January, as most of the nation appears to be doing, and instead am embracing it with renewed vigour :). It’s evident from all of the interest and support for Sweeteasy, which sold out in just 2 days, that many of you feel the same way! So, without further ado…I’m very happy to announce an exiting event that I am hosting with the Cambridge Food and Wine Society called…’Just Desserts’ on Saturday 16th February 2013 at 7.30 pm.

As you may have guessed, the evening will be dessert-centric with not a savoury morsel in sight! those without a sweet tooth need not apply ! I’ve had a great time researching and concocting a menu of 7 desserts, which will be served alongside wines matched by Tom Lewis AKA Cambridge Wine Blogger. You can expect a varied selection of sweet dishes from fruity numbers and gorgeously creamy treats to indulgent chocolatey-ness (I may or may not have made that word up! :)) For more information on how to book visit the CFWS Events page and scroll down.

I thought I’d give you a taster of one of the desserts that I will be serving up…yoghurt panna cotta with honey glazed apricots…

Yoghurt panna cotta

I’d always imagined that panna cotta would be tricky to make but if you follow the steps below it’s very do-able and the inclusion of yoghurt makes sure it’s not too sickly sweet and adds a lovely tanginess to the dessert. I wonder which wine Tom will come up with to match with these beauties.

You will need…

1 sachet gelatine (2 1/4 tsp)

2 tbsp cold water

240ml double cream

75g caster sugar

1 vanilla pod, split & seeds scraped or 1tsp vanilla extract

480ml Greek yogurt

200g dried apricots

240ml semi-dry white wine

4tsbp runny honey

*recipe adapted from Foodandwine.com

To begin with, put the cold water in a small bowl, sprinkle the gelatine over the surface and leave to one side to soften for 5 minutes or so.

Pour the cream into a small saucepan, add the sugar and vanilla and bring the mixture to a simmer. Remove the pan from the heat and stir in the softened gelatine until it has all dissolved.

In a large bowl, whisk the yogurt until it’s smooth. Then gradually whisk in the cream/gelatine mixture (if you’ve used a vanilla pod remove it now).

I recommend tipping your finished mixture into a jug so that it makes it easier to pour into six ramekins. I used silicone cupcake cases, which are a bit smaller so the mixture filled 12 of these. You can either let each person have two panna cotta or just keep the leftovers as a chefs treat! Sit them on a baking tray and put them carefully into the fridge for a few hours until set.

To make the honey glazed apricots…put the whole dried apricots in a small saucepan with the wine and bring to a simmer. Cook over a low heat until the apricots are plump and the wine has reduced by half (about 15 minutes, but keep a close eye on them as there’s a chance that they’ll boil dry if you have the temperature up too high). Finally, stir in the honey and simmer the syrup a little more until you have a wonderful thick, sticky syrup (about 5 minutes). Leave this to cool until later.

When you are ready to serve your dessert, gently run a knife around the edge of your ramekin, put an upturned plate on top of it and invert it . carefully lift up the ramekin and…tada! you should have a perfectly formed, beautifully wobbly yoghurt panna cotta. You may need to tap and coax the panna cotta out a little bit…but patience is a virtue and I can guarantee it’ll be worth it! 🙂

Slice the cooled apricots and spoon them on top of your panna cotta, topping everything off with a drizzle of the honey syrup…

If you would like to try my version of the above along with 6 other desserts and matching wines then get booking!

To book, follow the instructions here www.CambridgeFoodandWineSociety.org.uk to send a cheque or email cfwsoc@gmail.com.

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14/01/2013 · 1:14 pm

Introducing ‘Sweeteasy’…a night of cake inspired cocktails and cocktail inspired cakes…

At the end of last year I decided that I really wanted to create an event in Cambridge bringing together two of my favourite things…booze and cake!

After much plotting, planning and taste testing (it’s a tough job but someone’s gotta do it!) I’m very excited to present to you…

On Friday 1st February Hot Numbers will be transformed into ‘Sweeteasy’, a high class drinking den with a twist, hosted by Jo Kruczynska of Afternoon Tease.

Throughout the night you will be presented with a carefully concocted menu of 3 Prohibition era and cake inspired cocktails…along with an array of cocktail inspired cakes.

The evening will commence under the cover of darkness at 7.30pm. Ticket price £21.

Places for ‘Sweeteasy’ are limited, so to secure yours email info@afternoontease.co.uk and all will be revealed.

Banish those blues and end dry January in style!

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13/01/2013 · 11:04 am

My January blues banishing London adventure…

However much I love Cambridge, there’s still a part of me that, a year on, yearns to be back living in London. The air of spontaneity and sheer amount of new and exciting places to visit never ceases to lure me in! Having found a food loving, Cambridge-based partner in crime in Miss Igs, we hatched a plan to banish the January blues by going for a day trip, visiting as many of the new places we’d been lusting over as possible. We soon realised we would need to limit ourselves and I set about making us an itinerary, which looked like this and would take us to Duck & Waffle, E5 Bakehouse, Violet Cakes, Salvation Jane and finally the mecca of the dirty burger…Meat Mission.

Once we’d agreed our route we set about trying to secure a reservation for lunch at Duck & Waffle…we were nervous wrecks waiting for the confirmation to come through, checking our phones constantly (not a rare occurrence anyway ;)), but finally it came and one sleepless night later we hopped on the train to the big smoke and headed straight to Heron Tower near Liverpool Street Station and up the frighteningly speedy lift to the 40th floor!…

: The scarily fast and veeery high lift!

: Miss Igs on top of the world.

: Looking down on the Gherkin.

: Table for two?

: Heron Tower, home to Duck & Waffle.

: The sun came out for us.

I was (literally) in heaven!

We’d seen some chatter on twitter about some not so friendly door staff and a strict dress code and I am very happy to report that we didn’t experience any problems with either and couldn’t have been greeted or treated any better!

We’d been drooling over the menu on their website already so pretty much knew what we wanted to try…

Duck & Waffle menu

We felt it only right to celebrate the day by starting with a Winter Negroni…Bombay Sapphire Dry, Martini Rosso, Compari and Anitca Formula, raisin, date and roasted chestnut – rested, bottled and capped…

It was divine and packed a real punch 🙂

We decided to order a few dishes and share them, starting with the foie gras ‘all day breakfast’…

A slice of toasted brioche, spread with nutella and topped with foie gras, deep fried black pudding balls, gorgeously thin bacon and a quails egg. It may sound a bit random but I am here to tell you that it was AMAZING, who would’ve thought that all those flavours would work so well together, but they did!

Next up we were presented with a paper bag, sealed with the Duck & Waffle crest…

which held our bbq-spiced crispy pigs ears…

and then the dish that we’d both been really intrigued by, and who wouldn’t be…the spicy ox cheek doughnut with apricot jam…

A gorgeously spicy ox cheek concoction surrounded by melt in the mouth, fluffy doughnut and covered in smoked paprika and sugar. My only slight criticism of this dish was that the smoked paprika was so strong that it overpowered the more delicately spiced ox cheek. But nothing was going to stop me devouring my half!

We couldn’t go to Duck & Waffle and not try their signature dish, the Duck & Waffle…

Waffle topped with crispy confit duck leg, fried duck egg and mustard maple syrup…

The duck was so tender and everything worked so well together…the guys at Duck & Waffle really know their stuff!

I was totally bowled over by D&W, it was even better than I had expected, amazing food, friendly service and the most awesome view!

Just check out the private dining room…

I would recommend it to anyone and probably will bore everyone senseless by doing so for the next while!

We eventually dragged ourselves away to continue on with our day’s itinerary, next stop E5 Bakehouse situated in an archway close to London Fields Station, where they bake artisan breads on site as well as delicious looking cakes and coffee…

Much to our amusement we found ourselves in the middle of a photoshoot for a Scandinavian start up company and stayed a lot longer than anticipated thanks to our photogenic hands (luckily they were more interested in our hands and our addiction to our phones than our faces!). We finally managed to leave after signing a release form and being promised cloud based fame, not forgetting to pick up a loaf of Hackney Wild, a delicious pain de campagne style loaf, on the way out.

Our next stop was Violet Cakes, who tempt me daily on Twitter with their cake porn…

It was great to see where the magic happens and although it was very sweet, the atmosphere was slightly lacking during our visit :(. We sampled a very yummy (if slightly overpriced at £2.80) cinnamon bun…

Our penultimate stop was Salvation Jane, sister cafe of Lantana (which I love and blogged back in 201o here). Our visit turned out to be at a bit of a strange time of day, when lunch had finished and dinner was yet to begin, and we had the place practically to ourselves…

We were happy enough to sit back and relax and peruse the menus for next time! I was also very happy to discover that there sold Little Creatures, a pale ale brewed in Freemantle, Australia, where I spent a very memorable birthday a few years ago…

It was probably a good thing that we didn’t get to eat at Salvation Jane as we needed to save as much room as possible for our burger eatathon at Meat Mission…

Meat Mission is the newest member of the Meat Wagon, Meat Liquor and Meat Market family. I don’t know how I’ve managed not to visit any of the above, that is, until now!

We arrived for an early dinner at 6pm and got to choose out seat. We wanted to make sure we didn’t miss out on the BEST thing on the menu so asked our lovely waitress for her advice…she told us that the Dead Hippie burger was the must-try burger and highly recommended the monkey fingers ‘battered fillets of marinated chicken slathered in house-made chili sauce with blue cheese dip’. We finished off our order with a 2 pint flagon of Brooklyn Lager, which was so big it took a joint effort to pour 🙂 and some deep fried pickles (or gherkins to me).

The Monkey fingers were ridiculously tender and had a good after burn on them, which worked really well with the blue cheese dip. The mysterious dead hippie sauce was a nice addition to the burger, a kind of tangy mayo. Although it was definitely a good burger, I think I’d put the idea of it on such a pedestal in my mind that it would have been bloomin hard for it to measure up!

Full to the brim and overflowing with inspiration we got on the train back home to the Bridge. Hopefully the first of many ‘research trips’…we’re already planning the itinerary for the next so watch this space!

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23/12/2012 · 4:42 pm

Homemade marzipan treats…

There’s just about time for another of my last-minute-Larry Christmas present ideas…it’s not too late to whip up a batch of marzipan treats!

My Mum is a huge marzipan fan but she’s also very particular about recipes that use raw egg. Unfortunately, marzipan is one such recipe, which gave me a bit of a challenge! After some internet trawling, I stumbled upon this little recipe from good old Delia. Although it still uses eggs, you have to spend a very achy arm inducing 12 minutes whisking them with sugar in a bowl sitting over a saucepan of simmering water, which in my mind, equates to cooking the egg and therefore reduces any risk…well that’s what I’ll be telling my Mum :)…

The recipe worked really well, but I was a little bit impatient when it came to cooling the egg & sugar mixture and decided to mix the ground almonds in when it was still warm. The mixture was pretty sticky so I wrapped it in clingfilm and put it in the fridge for an hour or so until it was less sticky and ready to mould into shapes.

Now comes the fun part, the world is your lobster and you can freestyle your marzipan into any shape you like!

But if you need a bit of inspiration, I made small cylinders, which I inserted in the middle of pitted medjool dates. I also made discs, dipped some in melted dark chocolate and stuck dried cranberries and pistachios on top of the others before drizzling them with left over melted chocolate…

It ended up being a lot of fun and I think they look pretty darn good, even if I do say so myself. 🙂

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14/12/2012 · 3:10 pm

Pineapple chutney: for that cheese on toast lover in your life…

There’s a recurring theme to my blog posts at this time of year…I’m all about helping last minute Larrys like me, who haven’t yet bought presents for their loved ones! If that’s you, please, please, please don’t be tempted to buy a last minute, ill thought out gift from a major department store…a homemade present might take a little extra effort but they’ll mean so much more! Ok, sorry, rant over! 🙂

If you need some last minute inspiration, last year I made (and blogged) Christmas Granola, red onion chutney and balsamic pickled shallots or for festive sweet treats you can’t go wrong with these chocolate coconut macaroons.

But today’s Christmas gift for the tardy is this amazingly addictive pineapple chutney…

The perfect accompaniment to cheese on toast or delicious served on chunks of cheese, as we did at our ‘Childhood Memories’ themed Plate Lickers Supper Club…

So without further ado, to make 3 x 330ml jars (normal jam jar size) you will need…

2 tbsp sunflower oil

3 red onions, finely chopped

1 tbsp yellow mustard seeds

1 tbsp black onion seeds

1 tsp turmeric

2 pineapples, peeled, cored and chopped into small chunks

1 red chilli, deseeded and finely chopped

thumb-sized piece of root ginger, peeled and finely chopped

250g soft light brown sugar

175ml cider vinegar

Start by chopping and getting all of your ingredients ready, this is the most time consuming part, but it’ll be worth it believe me!…

I recommend chopping the pineapple into fairly small cubes (approx 0.5cm-1cm square) as it makes the chutney easier to put in sandwiches etc…

Now, Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant…

Add the rest of the ingredients plus 1 tsp salt…

Simmer for about 1 hr until dark golden and thick. Don’t worry if after an hour, your chutney isn’t dark golden & thick, just keep it bubbling until you’re happy with it and it’s the right consistency for you…

Pour into sterilised jars and put the lids on.

To sterilise jars all you need to do is pop them on a hot wash in the dishwasher (if you’re lucky enough to have one) or…wash them by hand in hot soapy water, rinse them well and just pop them in your oven at 160 degrees (fan) for 10 minutes just before your chutney is ready. The perk of sterilising your jars is that it means that once sealed with the lid, your chutney will keep for up to a year!…however, once you’ve discovered how good it is with cheese on toast there’s NO way it’ll last that long! 🙂

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11/12/2012 · 9:52 am

Festive chocolate coconut macaroons…

I’m sure at this time of year, Google is swamped with people looking for festive baking ideas or inspiration for handmade gift to ply their loved ones with. I’m happy to admit that I am one of those people…eagerly looking for THE recipe that’ll make the perfect present!

Well, Ladies and Gentlemen, look no further, I thought I’d share one such recipe with you…these chocolate coconut macaroons are easy to make, delicious and if you fancy getting creative, you can even follow my lead and make them look like little Christmas puds :)…

To make about 24 chocolate coconut macaroons all you need is…

120g dark chocolate, chopped (I used 70%)

3 egg whites

25g cocoa powder

150g granulated sugar

1/4 tsp salt

1 tsp vanilla extract

220g dessicated coconut

200g white chocolate for decorating (optional)

Some green and red writing icing for your holly leaves and berries (optional)

In a heatproof bowl over a saucepan of simmering water, melt the dark chocolate (make sure the water isn’t touching the bottom of the bowl). Once it’s melted set it to one side to cool a bit.

In a large bowl, lightly whisk the egg whites until frothy. Add the cocoa powder, sugar, salt and vanilla extract and whisk in until combined. Stir in the dessicated coconut and melted chocolate, making sure that every little bit of coconut has a chocolatey coating. When you’re happy that there are no escapees, cover the bowl and pop it in the fridge to cool for about an hour until it’s firm.

Now, preheat your oven to 165 degrees and line a couple of baking trays with greaseproof paper.

Remove your coconut mixture from the fridge and taking a heaped teaspoon at a time, roll into balls between your hands. Lay each ball on the prepared tray a couple of inches apart so that they’ve got a bit of room to spread in the oven.

Once you’ve used all of the mixture, put them in the oven and bake for 13-15 minutes or until the macaroons are shiny and just set. Remove them from the oven and leave them to cool on the baking sheet for about 10 minutes. When they’re cool enough to handle you can transfer them gently to a wire rack to cool completely. At which point you can either tuck in or…get decorating!

To make your macaroons look like little Christmas puds you will need to use the same method of melting chocolate that you used earlier, but this time with the white chocolate. Once it’s melted you need to work quite fast and spoon a little onto the top of each macaroon before it hardens. Leave the white chocolate to set and then you can get creative with the writing icing to create your holly leaves and berries.

The icing needs a while to set before you can package them up…this is the most dangerous part of the whole process…a true test of your self restraint…can you resist eating them all before they make it to their intended recipient? 😉

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04/12/2012 · 10:00 am

Plate Lickers Eastern European Christmas…

For our 5th Plate Lickers Supper Club we decided to start Christmas a bit early and bring an Eastern European Christmas inspired menu to the good people of Cambridge. The menu was a lot of fun for Ivana and I to compile and prepare and as you may expect, contained a fair few z’s and (compulsory) cabbage…

We both called on our parents for some help and advice. Me & my Dad spent a Sunday afternoon in a beetroot splattered kitchen as he showed me how to make barszcz (beetroot soup) and Ivana’s Mum treated us to some of her divine homemade baklava. There are quite a few similarities between the Christmas dishes and traditions in many Eastern European countries and we tried to cover as many as possible in our 5 courses.

We began the evening at Balzano’s Delicatessen by toasting ‘na zdrowie’ with some homemade Wisniowka (cherry vodka), accompanied by these Bosnian cheese and potato filled pita…

Our guests settled down for the first course, my Dad’s jewel coloured barszcz (beetroot soup) and mushroom filled ‘little ears’ (uszka), so called because of their shape and not because they contain any pork, much to our vegetarian guests relief! :)…

The main course was an exciting one for me & Ivana, we’d been dying to try our hand at cooking pigs cheeks and finally got our chance! We allowed for 1 large pigs cheek per guest, which we got from our lovely local butchers Northrops. They were a true labour of love, taking 7 and a half hours to cook! However they were most definitely worth it! The meat was unbelievably tender and the rich sauce, a great accompaniment to the kasza (buckwheat groats) and sauerkraut…

Our usual sorbet course was replaced by an equally refreshing traditional dried fruit salad called Kompot…

The sweet course was the most amazing baklava I’ve ever tasted, made by Ivana’s Mum!..

Thanks to our fabulous guests we had another lovely evening. It was great to be back in the place where Plate Lickers had first begun in May. We’ve come a long way since then and it really felt like we ended the Plate Lickers year in style, with big smiles on our faces!

Thank you to all of our 2012 guests, local suppliers and venue owners who have helped us make Plate Lickers special.

We’ll be back in 2013 with plenty more exciting events, new themes and secret locations! Sign up here to be kept in the loop!

We hope to see you in 2013!

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Gallery

A big thank you to everyone who visited me at Mill Road Winter Fair…

: Bad ass panettone buns.

: Stall set up & ready for action!

: Mincemeat Bakewell puddings.

: Spiced pumpkin cupcakes with cream cheese icing.

: Chocolate coconut macaroons.

: Chocolate Guinness cake with cream cheese icing.

: Gooey Chocolate brownies.

: Those awesome panettone buns again…my new fave!

: Banana, toffee & walnut muffins.

: Behold…the chocolate Guinness in all it’s glory!

I’d just like to say a huge thank you to everyone who came to say hello and buy goodies from my Afternoon Tease stall on Saturday at Mill Road Winter Fair. It was lovely to see so many friendly faces and cake fans!

It was such a great day and I’m happy to report that I’ve just about got feeling back in my toes 🙂 Next year I’ll definitely be following the lead of fellow stall holders and standing on piles of cardboard for insulation…it’s amazing what tips of the trade you pick up!

If you need an Afternoon Tease cake fix before next year’s fair, you can just pop into Urban Larder, Hot Numbers, Cambridge Folk Museum or Nanna Mexico. I’ve also got some pretty darn exciting events planned for 2013 so keep your eyes peeled for news on my blog or by following me on Twitter @afternoontease.

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03/12/2012 · 4:53 pm

21/11/2012 · 4:19 pm

Afternoon Tease does Mill Road Winter Fair…

What are you doing on Saturday 1st December?

If you live in or around Cambridge your answer should be…”going to Mill Road Winter Fair”, a local fair that truly celebrates and is thoroughly supported by our community. It was the enthusiasm of local traders and residents that made it such a success last year with an estimated 15,000 visitors! If you know Mill Road, you’ll know that that’s a LOT of people…I’m surprised the bridge held up under the strain :)…

Last year’s fair was a very important time for me, as I’d just moved back to my home town of Cambridge and was starting my own company ‘Afternoon Tease’ with Mill Road Winter Fair as my cake selling debut.

Here I am all set up and ready to go, looking pretty darn nervous…

You can read my blog about last year’s fair here.

That feels like a lifetime (and a lot of cakes) ago, but I’m really looking forward to going back to where it all began at the Food Fair in Gwydir Street car park (map here).

I’ve been busy plotting and planning and will have some very special cakey treats for sale on the day including my chocolate Guinness cake, which recently got me props and is responsible for the breaking of many a diet across the county (well Mill Road anyway 😉 …

You can also get a slice of the action at Hot Numbers and Urban Larder.

It was actually in the run up to Mill Road Winter Fair last year that I met Ivana AKA Miss Igs (who’ll be right beside me at the Fair) and not long afterwards that we started our Plate Lickers Supper Club together…we’re preparing a few tasty tidbits and supper club faves, including this delicous pineapple chutney…

which we personally recommend as the perfect accompaniment for cheese on toast…or just cheese :)…

If you’re at the Fair make sure you come and say hi, it’ll be great to meet you if I haven’t before, see you, if I have before or in the case of Twitterers, to put faces to names!

Needless to say I’ll be tweeting away in the run up to the event and giving you a glimpse of the goodies in store so if you like you’re daily dose of cake porn then you know what to do 🙂 @afternoontease

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