Merton Abbey Mills

Merton Abbey Mills has always been one of my favorite local haunts.  For anyone who does not know, Abbey Mills is an art and crafts market in South London (7 mins from Colliers Wood tube station on the Northern Line).  It is a network of old buildings on the site of Merton Priory an Augustinian priory founded in 1117.  It was dissolved in 1538 but the site has remained rich in history with a well preserved chamber under Merantun Way.  Each building has a story.

Abbey Mills holds a lot of fond memories for me.  As a child it was a big place bursting with stalls, crafts and good smells.  During the summer months it's a great place to enjoy a drink by the river while listening to live jazz.  Despite it being a short distance from where I live, I regrettably don't visit as much as I should.  Every time I visit there are new stalls selling new homemade wares. Since joining the 'Twittersphere' I have been receiving updates about the 'farmers' market' that happens every weekend and I decided to have a look.

The market was fairly quiet with a fair few empty stalls and spaces.  A large central building - The Long Shop (that used to be the market hub) is now divided into small cafes and restaurants.  There are several restaurants and shops open seven days a week including a lovely Thai restaurant that is very reasonable, a Belgium brasserie selling an array of crepes and beers, a Brazilian cafe and a Mauritian weekend stand. Other stalls include a hat stand, homemade children's toys, jewellery, hand carved wood work, and pottery made on site at The Wheelhouse.

The stall selling farmers' produce was run by a lovely man called Keith Cook.  The spread was selective and he was incredibly knowledgeable about where his stock had come from.  There was a real mixture of choice from The Cherry Tree Chutney from Devonshire, to Owlet Pressed juices from Lamberhurst (Kent) Apple Juices, and Lincolnshire potatoes. However, I was most drawn by the stock from places even closer to SW19.

The bread and eggs caught my eye immediately.  The bread is made at Palmieri bakery in Tooting and the eggs are from Godmanchester (Cambridgeshire), both duck and hen, £2 for half a dozen.  They were also offering honey from New Malden, vegetables, and ale - not to mention cheeses!  We were offered some delicious Cheddar, blue cheese and also soft cheese made with Guernsey milk.  I had to nip across the road to take out some cash and bought some delicious treats.

I also bought some butter from Shepton Mallet made with cheese whey and tried some later with the bread.  It was rich and the bread soft and flavoursome. 

Produce aside, it was the character selling them who fascinated me - Keith Cook.  He has been selling at Merton Abbey for 15 years ever since he took retirement.  As others have come and gone from Abbey Mills (often having to move from from too small a profit) he offered to sell some of their wares in their absence. He spoke of the lack of footfall at the market and his hope that my generation has a refreshed interest in local organic produce.

On leaving the market I began to head home.  The juxtaposition of the quaint independent market and the surrounding architecture and trade is quite striking.  There are a lot of people who go to the local shops such as the Tandem Centre, Sainsbury's M&S, Pizza Hut and KFC.  Myself included.

If only everyone could venture another 200 yards into the wonders of Merton Abbey when they are in the area.  It is a great place that could be even greater.  All it needs is more footfall to support the local people who are putting so much time and effort into maintaining such quality produce and craft in South London.

Highness Cafe

Sunday was an amazingly beautiful day.  I happened to be in North London and fancied a stroll.  Having heard about the opening of Highness Cafe I decided to go and check it out for myself.

A 10 minute walk from Highbury and Islington station, across Highbury Fields finds you up at Highbury Barn.  Highness Cafe couldn't look out more at home.  Nestled in the increasingly foody bolthole affectionately known as the Barn, the cafe is neighbours with the famous La Fromagerie, and a branch of Meek and Wild Fishmongers, and the award winning butcher Godfrey's.   Not to mention a Deli, a family run restaurant and Mrs Lovell's greengrocer.

A window entices passers by with a good balance of flavours, including Fig and Chocolate, Peach and Coconut and Pear and Almond.  More traditional fare was also on offer, such as a slice of Bakewell tart or a friendly and familiar Nutella cake.

Highness cafe doesn't only do cake.  A deli bar and selection of homemade quiches are also available, however, as always it was the sweet section that I was interested in.  I stepped down into the cafe and was greeted by stripped back wooden floors and white walls.  I ordered a latte and a slice of Fig and Chocolate Cake.  I have to admit I gawped slightly at the price, it came it £6.75 but I suppose you always have to pay for quality.

A friendly waiter guided me upstairs to a mezzanine level.  Furnished with simultaneously mismatched yet coordinated wooden furniture - this raised level was a fun space to be in.  I ended up sitting at an old sewing machine table with light streaming in from the windows at the front and back of the shop.  There were a few eccentricities around the place that reminded me a little of the generic 'quirkiness' found in many rustic cake shops but I liked it.  It felt natural and airy.

More importantly the food was damn good.  My cake was bought up to my table, and I devoured it.  A moist sponge that was just the right side of light yet fudgey for a chocolate cake, and a fig topping which worked beautifully with the dark bittersweet sponge.  I real hit.  I also tried the Peach and Coconut Sponge which was  enjoyable.  The peach really came through but, except the coconut on top of the cake, I failed to find the flavour.  Still, it was lovely!

I met the baker herself downstairs.  I was impressed that she has single handedly made the entire spread, and wanted to make her a cup of tea, she must be exhausted.  And, in my opinion her exhaustion, and the slightly dear price of cake and coffee were both worth it.  I will definitely be going back.  I'd much rather eat a piece of cake that cost a little more and support a place where I love to sit and adore to eat.

Detox O'clock

Whoosh

Dunk.

Meringue-Hazelnut-Bailey-Raspberry-Goodness

Enough said.

Incredible Vegan Cake

My best friend has recently become a vegan after a lifetime of vegetarianism.  I wanted to support her so found a vegan recipe online.  I was a little dubious, with no diary at all how would it taste...

The quantity of icing drowns the cake but adds a much needed element.  I sprinkled a few flaked almonds on top for good measure.

For the recipe see : http://www.instructables.com/id/The-BEST-chococlate-cake-ever...that-happens-to-be/

Blinis

New years eve treat, and experiment.  It may seem strange but I really had no idea hey were fried!

Frying about four or five at a time in batches.

As soon as the bubbles began to show on the surface time to flip!

With little cream cheese and smoked salmon.

Archipelagos

So my birthday surprise this year was a dinner out at Archipelagos, a restaurant I had had my eye on for a while now for its rumoured exotic and fun outlandish menu.  We arrived, the first for the evening sitting and had to give a 'password' for our table, which was "the smiling budda" if I remember correctly.

Our menus were presented a scrolls and the contents of the menu looked fantastic.  i decided to go for an Australian theme so I had Crocodile fillet seared in vine leaves with a plum sauce, followed by kangaroo marinated in zhug with water spinach and choi.

Between myself and my family we had wildebeast, zebra, ostrich, duck, crocodile, crickets, locusts and probably some other delights I can't remember.  However the deserts are what I was really excited by, especially when I saw something with rose was on the menu as I am a sucker for floral flavours.

The desert menus were printed in old hard back books, with a wax stamp over the page, a really fun quirky touch I thought.

Although none of my family had formally requested the wonderful waitress had got wind of the fact it as my birthday, so my desert came a top with a sparkler!....As it was bought out my family begun the embarrassing sound of an attempted "Happppyyyy Biiiirthday" I hushed them up before it had begun, however the very jovial (and slightly inebriated) table behind of 20 strong saw my horror at a public happy birthday and thought it would be great to start it up again.  It ended up that the whole restaurant sang it, I blushed a lot but it was a lovely place with lovely people and added to the atmosphere and fun.

I ordered a rose water brulee with lemon and lime tuille and a baby bee.  Yes it was actually a baby bee.  The brulee was amazing, light, sweet and flowery and the honey comb the bee was served on was in fact white chocolate moulded around what I think was probably bubble wrap to give that effect.  The lemon and lime tuille cut through the sweet softness of the chocolate and the bee? Well, you'll have to ask my boyfriend, insect eater extraordinaire.

My boyfriend, Tom also ordered an ominous sounding 'visit from the doctor' on the deserts menu...We were not entirely sure what this involved but it sounded fun.  We were right, it was a lot of fun!  Our waiteress appeared with a medicine box full of an array of different 'medicines' ready to repair any ailments of the patient.

She thought best to prescribe him something rather strong....She poured it out...

Two shots of...python absinthe...

Better him than me!  It was a wonderful evening and a brilliant meal made wonderful by exciting food and attentive,  fun service.  I'll be back! 

August Bakes

So I made a Key Lime Pie!

It was lovely but next time I intend to add an extra lime.  Also, the lime part called for eight egg yolks....which left me with eight egg whites.  Far too much for meringue so I called upon Nigella.

I made a fatless hazlenut cake made with egg whites!  It was a bit dry so I topped it off with some vanilla buttercream.

I made banana bread too...

And a loaf of white bread!

And then my family said enough baking! So I began to plan a cake stall for my local table top sale :)

Paul A Yum-Young

I made a trip to Paul A Young's new flagship store on Wardour street in Soho.  A very dangerous location as it is an area I am around a lot, and how his treats are always within reach!

I absolutely loved the shop fitting.  The room is spacious and light with a sizeable round table in the centre showcasing the beautiful plates of chocolate creations.  I loved this layout as it's much more refreshing than having to peer through a glass counter whilst the assistant would wait expectantly for you at order.  Paul's new store is somewhere I feel I can just pop in and have a look.

However, the chance of me looking and not buying is unlikely.
I allowed myself a select box of four to taste and review.

The first I tasted was a 67% ganache truffle.

I found this chocolate fairly mellow, with a slight spice.  Its texture was light, with a runny but smooth ganache which became bolder in taste after a moment in the mouth. The initial hit was from the cocoa dusting followed its warm softy middle and finished with a slight bitter, dry cocoay finish.  I didn't love this chocolate but that is probably because I love Paul for his unusual flavours...

My second selection was an orange and cardadom chocolate.  

Wow!  I think I could detect a very slight armomtic smell before I bit into the shell but I could have just imagined it! The milk shell was filled with a delicious dark chocolate and the immediate hit of cardomon arrived through the nose with the crunch of chocolate.  This was followed by a citrus citrus burst of  sunshine sweetness.  This cardamon wave followed by orange sweet repeated with the second bite and the flavours rose together.  The centre of this chocolate was firmer than the truffle I tried previously. Fresh yet warm.  Yum.  Can I have another?

I went for one which I couldn't imagine the flavour of, a Balsamic vinegar, pepper, and strawberry.

This chocolate made me say wow, a lot but I can't figure out if it was for the right reasons.  The flavours really did say wow and I found it a really interesting chocolate to try but whether or not I would enjoy to eat several or whether it would be one I would lust over again (orange and cardamom..........orange and cardamom..mmm.) I am unsure.    I popped it in and it kind of did a crazy song in my mouth. BAM smack of balsamic, wave of pepper then a big sweetness not obviously strawberry.  In the second bite the flavours came together for a moment but I was still reeling from the punches of different flavours.  The aftertaste was very peppery and the consistancey was great.  I understand the idea of acidic balancing sweet...and all the flavours were great in the own way but I am out on this one.  Great to taste, but not a firm fav. 

The final selection was easy.  Paul had made a batch of limited edition Soreen Loaf truffles.  A big fan of Soreen meant it was a must.

The smell reminded me of a really rich sugar beat smell. On popping it in to taste there was a rising maltiness teamed with the crunch from the exterior which seemed to be flaked crumbed sugary soreen.  I loved the simplicitic impact of this truffle.  It did what it said, bought all thouse malty fruity warm flavours back but with extra added chocolately goodness. Delicious! 

 

The Whoopie-What pie?

So, on a recent wander around  South Kensington I stopped to once more try and understand the Whoopie Pie at Hummingbird Bakery.

This time I went for a pumpkin one, they are pretty huge and I couldn't finish it but it was my lunch after all!  the flavour was really really subtly spiced, sort of cinnamon flavours and warming with (as always) the great cream cheese frosting.  I couldn't really find the pumpkin behind the frosting.

I am sure as far as Whoopie Pies go, it was great but I just don't understand the point of the Whoopie.  I am told (wikipedia, naturally) that a whoopie pie can be considered as a cookie, pie or cake, and was invented in America as wives and mothers used the left over cake batter to make mini cakes for their husbands and kids lunch boxes (which resulted in a Whoopieee! of excitement).

Pie, I understand.  Outer casing and tasty inside.  However, maybe I am being pedantic but a pie is more about the filling than the crust (to me anyway) and this Whoopie seems about the 'outer' sponge and 'inner' frosting in equal measure. So Pie it is not, in my humble, British opinion.

But, nor is it a cookie.  I need to eat it either with both hands or a fork. And cake?  Well, it's heavier and not nearly as fluffy.  

I suppose I am trying to digest what the Whoopie offers me that a cake, cookie, or pie doesn't.  It is more a muffin with cream or a simply, fun, reworked idea on the cake I guess.  I don't hate it, I just don't love it, and can't think when I would go for one over a slice of carrot cake.

Rant over.

Coffolate Jackpot!

My sister asked me to make a chocolatey pudding for a small group of friends she was having over for dinner.  Naturally, I asked her what we were eating for main. It was a laid back Italian lasagne and garlic bread feast.  

I had a flick through my recipe books and landed upon a Chocolate and Espresso Torte.  I thought the coffee and chocolate theme would go well with the Italian menu so decided to give it a go.  It is made of three entirely different layers which, stupidly meant I didn't take ANY photos... I had never made a dessert like this and was convinced it would fail so I didn't document the baking process.  This, I now regret. Ah well.

I began by making the base.  It is essentially a hazelnut biscuit base which you bake for about 15-20 minutes (I ended up baking my for 25 and I think it was bang on....my oven still bemuses me).  This base then has to cool totally.  Next is the chocolate layer made indulgently of  melted mostly dark and some milk chocolate and egg.  This then was poured on top of the cooled biscuit base and baked for again (recommended) 20 minutes but I baked mine for 30.  I was waiting for (as the recipe asked) a just set consistency with a slight wobble in the middle.  30 minutes was great for my oven.

Again, this had to cool completely and then be topped with the coffee cream!  Whisked up a combination of single and double cream and added some fresh extra strong coffee, gelatine and a small amount of icing sugar.   This was then poured a top the biscuit and chocolate layers to form the third and final layer.  At the time I thought a whole gelatine leaf, rather than 1/2 would have been better but I always stick by the rule of following the recipe to the upmost for the first time.

I allowed it to set over night and crossed my fingers...

Before my sisters friends arrived I removed the dessert from its tin and peeled back the grease proof paper.  It stood up!  It had clean lines! It was an amazing  thing.  I sprinkled the remaining toasted (hand skinned....not something I want to repeat) hazelnuts and gingerly took a slice.

I served a slice to everyone and was met with silence - it was a hit!  The three elements all came together.  The hazelnut biscuit base didn't g soggy but was solid and with bite.  The chocolate torte  was rich and smooth and the coffee cream was light and fluffy.  Oh yes and the crunchy hazelnuts on top too added the final flourish.

It worked!  .... Now what shall I try next.

Disappointingly Dark

It's been a long time coming.  I have been craving chocolate cake for a long time, and have had my eye on a particular recipe which includes marscapone cheese and ground almonds.  The image from the cook book showed a glorious three tiered cream filled chocolate cake with a pale chocolate frosting.  I would have made it months ago however marscapone cheese required going to the big supermarket and not my mini tesco express (regular haunt for forgotten/dimishing cake supplies).  This week I remembered to pick up the marscapone and so the cake could commence!

The whole recipe called for 400g of dark chocolate, 150g of which went melted, directly into the sponge.  This teamed with the cocoa powder, 4 eggs, light muscavado, butter, and self raising flour made me excited.  The recipe promised a gooey dark, naughty sponge.  I melted, whisked, folded and baked for the required time.  However as soon as the oven dinger went and I opened it up (a whole hour in the oven) I realized that it had not risen nearly high enough and should have been removed about 5-10 minutes earlier.  Damn my oven.  

However, I had not given up yet.  I allowed it to cool, whisked the cream for the filling and melted down the remaining chocolate and beat it into the marscapone.  I sliced the cake in two filled and iced!

I loved the consistency of the chocolate and marscapone icing.  It was deceptively paler, suggesting a milk chocolate hit but the 70% chocolate still shone through.  I love this photo as I think it looks like a close up of thick oil paints.

So I cut the cake at dinner and it didn't go down so well.  My concerns were realized.  It was just just JUST the wrong side of goey and had gone crumbly.  It didn't cut into three tiers as it hadn't risen enough AND the whole thing was very dark in flavour much to my families dissapointment.  They don't mind dark chocolate but it needs to have (in their opinion) a sweet lift of icing, of filling.  In this case I tend to agree.

For me you get a dark sinfully bitter chocolate fix from a slither of rich chocolate torte or prehps a goey browny.  However, a playfully sweet looking fudgey cake should have a comforting sweetness about it.

I am tempted to try this recipe again as I do love the inclusion of the almonds and marscapone.  However, I think I would add a little icing sugar to the icing, a little baking powder to the batter and reduce the cooking time by about 7 minutes.  Then I think potentially, it could be a winner.