Once again, I don’t have a huge amount of wisdom to impart following another week of ‘lifeness’. Old news, but my head is continuing to struggle, and just to make matters that teeny bit more grim, I feel like we’re on a slippery slope towards shorter days and darkness - if you ever need cheering up, don’t come to me, ok?
Amidst the gloom, I’ve managed to acknowledge a few little lovely moments, so here goes:
A voice note from a friend - it was full genuine care, empathy, and downright loveliness. [side note, whilst I like to receive a voice note, I am incapable of leaving them for other people - it literally makes me SWEAT even trying… so I don’t do it, and instead type (very long) messages!]
This scene…
…enough said.
Watching the athletics - my joy for some of the athletes was off the scale (I know a few personally from my running days, which makes me particularly enthusiastic and emotional when they perform) - when I say ‘off the scale’, I mean it… I literally had to have a lie down after both the culmination of the women’s heptathlon, and the mens 1500m final.
Another episode of Remarkable places to eat with effervescent chef, Giorgio Locatelli - this was another fabulous episode showcasing the foodie jewels to be found in Rome!
Moth drinks - anyone tried them? Waitrose were offering tasters last week - I swear I was pickled after the thimble sized measure of Pina Colada that I tried - as I’ve mentioned before, I’m really not a big drinker, but these are LAVERLY - I bought one, and Mum and I shared it this week - yes, we’re lightweights.
ANOTHER book - I’m currently coveting “More than Cake”, the debut book from baker/pastry wizard, Natasha Pickowicz. I haven’t met Natasha, but am fan-girling HARD, and am in awe of some of the stuff she produces. Her book has jumped to the top of my ever-growing book wish list!!
Your bakes - seeing you bake (and enjoy) my recipes is so unbelievably rewarding, I’ve been sent a few pictures and messages this week and it honestly means the world! Thank you!
Aside from these few sparkly moments, I’ve also enjoyed some gentle kitchen time… from bread and jam, to ice cream and cake, I’ve dabbled with a bit of everything! Below are recipes for a plush, comforting challah loaf, plum, orange, vanilla & bay jam, and a quick custard-y ice cream with raspberry sauce. Over on TCC+, you can find my recipe for some super soothing cherry, almond ricotta cakes - they’re a doddle to make and even easier to eat!! Enjoy!
Challah
I’m sorry if you’re getting bored of my squishy bread obsession, but here we are again. The characteristic plaited shape of challah yields the most wonderful knobbly bits on top, yet the crust remains tender. Beneath lies the most pillow-y soft, melt in the mouth interior, not excessively sweet, flavourful with egg and a little butter, and poised to receive a smear of salty butter and jam! Drool.
Ingredients.
275g Strong white bread flour
15g Caster sugar
6g Sea salt
6g fast action dried yeast
100ml Water
30g milk
1 large Egg lightly whisked
20g Butter
1 small egg for egg wash
Pearl sugar optional
Method
Measure the flour into a bowl, add the sugar and salt to one side of the bowl and the yeast to the other. Next add the water, milk, egg, and butter. Knead for around 10 minutes (either on medium speed in a mixer or by hand). Rest the dough for 10 minutes then check for full gluten development – the dough should be smooth and elastic. Proof for around 90 minutes or until doubled in size.
Once proofed, split the dough into 4 even chunks, rest for 20 minutes then roll each piece of dough into around a 35cm long strand. Anchor the four strands of dough together at the top by pinching them together a bit, then plait the dough pinching it together when you reach the bottom (this video shows you how to perform a 4-strand plait**) For a slightly simpler but still wonderful version, divide the dough into 3 chunks, roll into strands as above, and perform a simple plait with the dough pinching it together at the end. Carefully transfer the plaited dough to a baking tray lined with parchment. Place in a large plastic bag, then proof for a further hour or until puffy.
Preheat the oven to 200C/180C fan. Brush the proofed challah with the lightly beaten egg and sprinkle over the pearl sugar if using (sesame or poppy seeds are a great alternative to sprinkle on top if you don’t have pearl sugar). Bake for around 20 minutes or until a deep golden.
Once baked, transfer to a wire rack to cool completely. Enjoy!
**I’ve also written a step-by-step description of how I remember a 4-strand plait below if that helps:
MOVES:
Take furthest strand on right and place over the furthest strand on the left
Take the now Second strand on the left and place it over the furthest strand on the right
Now take the far-Left strand and bring it into the centre (i.e. over the second strand from the left)
Take 2nd strand on from the right and place it over the furthest strand on the left
Now take the far-right strand and bring it into the centre (i.e. over the second strand from the right)
Repeat until all of the dough is plaited - pinch to seal at the end.
Plum, Orange, Vanilla & Bay Jam
I’m absolutely NOT a pro jam maker but I received a GLUT of the most delicious Victoria plums from my neighbour on Monday and decided plum jam needed to happen. This one is based on a recipe by my pastry-wizard friend, Nicola, I’ve adapted her base recipe incorporating a little extra flavour in the form of orange, vanilla, and bay. I owe Nicola most of the credit here, but my subtle variation is really worth a try if you have some surplus plums kicking around!
Ingredients
500g Victoria plums (weight once stoned) Any plums will do!
250g Caster sugar
20ml lemon juice
Peel from one orange
1 bay leaf
1 empty vanilla pod
Method
Combine all of the ingredients in a large jug, cover, and allow to macerate overnight.
The following morning, place a few saucers in the freezer before you start on the jam.
Uncover the plums - the plum chunks should be floating in a lot of liquid after the maceration period - fish the orange peel/bay leaf and vanilla pod out from the mixture. Pour the plums and their juices into a large saucepan and slowly bring to the boil, stirring continuously with a spatula. Allow to simmer for around 15 minutes or until thickened. Signs of the jam being ready are the bubbles slowing and the mixture looking visibly more viscous - it will cling to the back of a spatula. As the mixture starts to thicken, lower the temperature so that you achieve the correct set - you don’t want to overcook it, so go steady at this point.
To test, take a teaspoonful of the jam and place it one of your chilled plates, return to the freezer for 2 minutes, then remove and drag your finger through the jam. If it’s ready, the jam won’t run back into the pathway made by your finger. You can also gently nudge the jam with your finger, it should ‘wrinkle’ when ready.
Once you are happy with the set, transfer to sterilised jars and allow to cool.
Custard-y No churn Ice cream with raspberry sauce
I really fancied some custard-y vanilla ice cream this week… I didn’t have the patience or focus to be preparing a creme anglaise that would need to be churned in an ice cream machine, and I didn’t have any condensed milk in (which is one method for making a no-churn ice cream), so instead I used what I had, eggs and cream, with a little sugar - it’s the lightest, custard-y, vanilla ice cream EVER [VERY reminiscent of the OG Walls ice cream we know and love], made even better with a drizzle of homemade raspberry sauce on top.
*Yes, this recipe uses raw eggs - I know some people aren’t a fan of doing this - I have a recipe for a condensed milk rendition of a ‘no-churn ice cream’ in my book - the outcome is slightly different, a little denser and richer than this version but it’s equally delicious and sans-raw egg.
Ingredients
Ice cream
150g double cream
2 large eggs separated
50g Caster sugar
1 tsp vanilla bean paste
Raspberry sauce
100g Frozen raspberries
5ml lemon juice
25g caster sugar
Method
Add the egg whites to the bowl of a stand mixer and whisk on medium speed until frothy (like cappuccino foam). Gradually add the caster sugar 1 tsp at a time. Once all of the sugar is incorporated, continue to whisk until stiff and glossy.
Meanwhile, in a large bowl, combine the cream and vanilla, whisk to soft peaks – soft peaks are important here or it will be difficult to combine with the other ingredients! Fold in the egg yolks, then fold the egg whites into this mixture in 3 stages. Transfer to a Tupperware tub, then freeze for a minimum of 2 hours.
Next prepare the raspberry sauce. Combine the raspberries with the sugar & lemon juice, place over a low/ medium heat, stirring until the sugar has dissolved. Once dissolved, turn up to a medium heat and bring to a simmer, allow to bubble for around 5 minutes stirring occasionally, until the mixture has thickened slightly. Once thickened, remove from the heat, and pass through a sieve scraping the excess off the bottom of the sieve as you do so. Set aside to cool.
Serve scoops of ice cream drizzled with raspberry sauce!!
One final little message, I just wanted to send you all an apology, I know I’ve been terrible at getting back to the incredibly lovely messages you have sent over the past few weeks - I feel immense guilt for being so useless at replying! Please know that I have read every.single.message… each one is SO genuinely appreciated and your kind words help so much, so THANK YOU!
As ever, sending buckets of love and hugs!
Steph x x x
I’m so with you on the voice notes angst, I don’t use them and I find leaving any kind of recorded message completely catches me out. I cannot remember why I’m calling, 🤔my phone number is impossible to recall, 😵💫 I basically forget everything about myself in the moment of panic 🥵 and so it goes on. Give me a human to speak to, the only way I can do recorded messages is by writing them down in advance. One of life’s little hazards to avoid! 😂😂😂
Steph,
As always, I am so moved by your honesty and authenticity. Sharing your struggles with us reminds us that we are not alone in our own struggles. It also means that you don't have to bear the weight of your struggles on your own. There is a community out here supporting you from afar.
As I navigate chronic illness, I have recently (and unintentionally) lost thirty pounds. So, your amazing recipes also give me hope that once I'm strong enough to bake again, I can gain some weight back by eating delicious food!
You inspire. For that, I'm grateful.
Thank you~