It was the first weekend since moving in where we did not have any guests over. This meant we were very lazy and had a lie in and no cleaning/vacuuming/steam mopping was done 😀
I did however feel the need to go outside so took the kick-scooter to the local Tesco which was fun and quick and picked up some ingredients for ginger and chocolate chip cookies. Luckily it only started raining just as I got back home. The oven we use is gas and doesn’t seem to keep a consistent temperature, as such I’ve only baked a few times and the results haven’t been as good as I would have liked. If only the previous owners hadn’t installed a narrow 55cm wide cooker (designed for small kitchens) when the standard width ones are 60cm grrrr.
Anyhow, James had fun playing with his new camera and I got to make cookies.
Recipe – makes 30 cookies
140g plain flour
100g self-raising flour
1 tsp baking powder
1/2 tsp powdered ginger
1/2 tsp fine sea salt
150g unsalted butter, softened
100g light brown sugar
100g granulated sugar
1 egg, beaten
100g dark chocolate chips
100g crystallised ginger, finely cut up
Sieve together the flours, baking powder and powered ginger.
Add in the salt.
In a larger bowl, cream together the sugars and butter until light and fluffy.
Add the beaten egg, a little at a time.
Add the flour mix to the creamed mix and bring together, adding the chocolate chips and chopped ginger.
Lay out cling film and form the dough into two sausages.
Fridge for at least an hour.
When you’re reading to make the cookies, preheat the oven to 180C.
Use silicone mat or line baking sheet with parchment paper.
Cut the sausages into rounds, about 1cm thick.
Place the rounds on the sheets, leaving some space for expansion between then, about 4-5cm.
Bake for about 15-20 minutes, until nicely coloured.
For once it was a sunny weekend in London and after spending the previous day having pimms and duck confit at a friend’s fancy flat in Fulham Broadway, we decided to have a lazy Sunday at home. Also, James was on-call so it’s not like we could have done anything out and about.
We did go to Tesco’s to do our weekly shop, we got round the supermarket to the till point in 9 minutes due to a combination of meal planning at home and adding ingredients to keep notes in the order in which we would go round the supermarket. This was essential as James needs to respond to any alarn within 15 minutes.
We had some very ripe bananas from when I went home the previous week and my mum insisted I take them back so we decided to make banana bread. Well we decided and I made it.
Ingredients (makes 8 thick slices)
250g plain flour
1 teaspoon bicarbonate of soda
115g butter (room temperature)
115g dark brown soft sugar
2 eggs, beaten
500g mashed over-ripe bananas (about 4 medium bananas)
100g chocolate chips
optional spicing: cinnamon, nutmeg
Preheat the oven to 180 C / Gas mark 4.
Line a 23x13cm loaf tin with baking parchment.
Mash the bananas.
In a separate bowl, cream together butter and brown sugar.
Then stir in eggs and mashed bananas to until well blended.
In a large bowl, combine flour, bicarbonate of soda and salt.
Stir banana mixture and chocolate chips into flour mixture (add optional spicing); stir just to moisten. Pour mixture into prepared loaf tin.
Bake in preheated oven for 45 minutes, until a nice crust forms and knife inserted into centre of the loaf comes out clean.
Leave to cool in tin for 10 minutes, then turn out onto a wire cooling rack.
Today I took a midweek day off work and tested out the KMix’s ability at making chocolate mousse and it was a success.
The ingredients were (for 3/4 people):
85g dark chocolate (we used 72% cooking chocolate although next time we will upgrade to a nicer bar)
1 tbsp cocoa powder
a tiny portion of coffee granules (we used 1/4 tsp and it was too much)
½ tsp vanilla extract
2 egg whites
1 tbsp golden caster sugar
50g 0%-fat Greek yogurt
raspberries to decorate
It was incredibly quick and easy to make, we simply:
Put chocolate, cocoa powder, coffee and vanilla with 1.5 tbsp cold water into a large bowl over a pan of simmering water. Stir and once melted, remove from the heat.
The melted chocolate mix will be quite thick, stir in 1.5 tbsp boiling water and the chocolate will immediately thin down and become silky smooth. Leave to cool slightly.
Whisk the egg whites to fairly soft peaks (Kmix level 4 for a minute or so), then whisk in the sugar until thick and glossy.
Beat the yogurt into the cooled chocolate quickly (otherwise the chocolate can separate).
Fold 1/3 of the egg whites into the chocolate mix using a large metal spoon, then very gently fold in the rest of the whites until they are evenly mixed in (be careful not to over-mix or you will lose the volume of the mousse).
Spoon into 4 small cups and chill for a couple of hours, or overnight.
Top with a few raspberries before serving (it will keep for up to 2 days in the fridge). James decided to add granola to his for extra crunch. [Editors note: Granola recipe coming soon when we remember]
Whilst waiting for the chocolate mousse to set, we tried to go to a new restaurant on King’s street that served food on ‘boats’. Unfortunately we got there and it wasn’t open so I finally got to try Eat Tokyo, delicious food at really reasonable prices. We also checked out the ‘Decision’ exhibition by Carsten Holler at the Hayward Gallery. This involved walking through a dark corridor, fake gliding/flying, and a fun bumpy slide to exit. Our favourite part of the exhibit were glasses which flipped our view of the world upside down, it was very confusing and amusing.