It was a real dream come true moment for me yesterday.
A brief history. I was SO fed up with ceramics one day that I decided to buy a van with natasha Daintry and drive it round London selling cakes (might still happen!), and Brian my partner stepped in to say why don't you form a cake committee and get together friends to bake and sell cakes for charity.
Together with 13 other KEEN bakers, I started The Cake Committee and would dearly love people to join the face-book page ( I know! sad old git), well the most active member is Jinny and she is young and hip, she set up the FB page.
it is for us bakers and feeders to get our 'fix' and also collect money for good causes
1st meeting is
16th Aug, 09 2nd is 18th Oct, 09 and CHRISTMAS is 13th Dec, 09
all the the Pullens Community centre at Iliffe yard, Crampton St. London SE17 3BT
This is one of the coolest venue I have been to for a long time.
It is in Peckham, on the multiplex multi story car-park.
The brain child of Hannah Barry, with the structure designed by Paloma Gormley (daughter of sculptor Antony), food supplied by Frank, who is the grandson of the food writer Arabella Boxer.
You can be cynical and think it is all connections and no substance, well that will be VERY wrong! Great coffee, tea, and food. all at great prices and the view on the top of the structure is just divine, so is the art.
I LOVE the route to the bar, you have to have faith to believe that the this smelly dark lift will work, let alone it will get you somewhere.
Have faith and trust and you will be rewarded.
Do go as it is a pop up ending on the 30th September, 09
Life has been lived in the fast lane as of late, hence lacking in posting.
Brian and I went to Hong Kong and Korea, visiting parents in HK and attending CEBIKO (Ceramics Bienalle Korea), where I had a piece of work on show.
This chicken is simply the most sensational thing I have eaten for a long time, and it is the signature dish of Ying Yang, a Private dining room.
The location is in Ship St. HK. in a lovely old turn of the century 3 story building where the first floor is the kitchen and dining rooms are on the ground and top floors. Sensible eh?
The chicken is roasted in a clay oven to perfection, then carved where the crispy skin can be enjoyed on it's own, SOOO yummy. the dipping sauce is a ginger called "sand ginger" it is grown at Ying Yang's own organic farm, simply crushed and steeped in olive oil
The taste is gingery, nutty, fragrant and crunchy, the perfect accompaniment to the chicken.
Do try it if you find yourself in HK, it is expensive though, and the rest of the menu, soup, stir fried green and dessert is good but not fantastic.
We did have a side order of "black gold", which is truffled eggs, Perfectly cooked with truffles from Yunnan, still not as sensational as the chicken.
The top cake is a quickie for our friend Lu Zhou's birthday, it looks so good because it's carefully decorated by Brian!
The other picture is of a red velvet cake, made specially for our God-daughter Kokoro. Tim and Asako's little girl. Tim d'Offay is a great tea-smith, and he runs the brilliant postcard tea, DO look at his site
Having not baked for many years, I choose an unusual sounding cake to start off with. Chocolate and beetroot;separately they are on my favorite food list. Together I thought wow, why didn't I think if it first!
it was for a afternoon tea gathering of friends and the cake went down well. I misread the quantities re chocolate required, and bought nearly 1 Kg of 72% Green and Black, where as upon closer inspection, I needed only 450 grams. Well you can all imagine where the rest of it went to in the week coming!
The next posting will be a simple Victoria sponge, which I love making, as it has a simplicity all of it's own, like great food through out the world.
For the past few months, I have this urge to bake.
Blame the cold weather in London (we had snow last week), the credit crunch, or simple greed, I am on my 2nd cake of the year. the 1st one was a chocolate and beetroot cake, deliciously moist, dark and chocolaty.
Whilst today's is a simple Victoria sponge with fresh raspberry, simple recipe.
Just returned from Frankfurt Messe where the Ambienete fair is held. Most certainly felt the cooling in economic climate, fewer people, in the high end stalls, and very busy in the mid to lower price end.
will post some links to companies that I liked.
p.s. problem with home baking is that you not only lick the bowl and spactula, you eat that little slice extra as well, off to to do just that.