I know I probably sound like a purist here but to me, putting everything in a mixer is only one step removed from using a packet cake mix and I'm sure you all know how I feel about that. Equally, I'm the first to admit that there is a place for both - all in one and packet mixes that is - but really, Mary Berry a cake baker who judges others' efforts! Am I missing something?
Going out on a limb here. I don't rate Mary Berry very highly. I've watched a few episodes of the Bake Off thing and while I Iove Paul Hollywood, now there's a man who knows his bread, Mary Berry seems to me... well average. I'm sorry but I don't understand why everyone thinks she's such a fabulous baker. Baking margarine and putting all ingredients in the mixer all at once with added baking powder! Really? It's like calling someone who uses a bread machine a master baker. That's not to say I never use the all-in-one method; some cakes call for it but to do it for every cake it seems like a bit of a cop out to me. And I'm pretty sure that most people who do bake cakes as well as those who really like to eat homemade cakes can tell the difference between an all-in-the-mixer-together cake and a one that's made by creaming butter and sugar together, adding the eggs and beating until thoroughly combined before folding in the dry ingredients. I can. The first one tends to have a denser crumb and can sometimes be a bit doughy.
I know I probably sound like a purist here but to me, putting everything in a mixer is only one step removed from using a packet cake mix and I'm sure you all know how I feel about that. Equally, I'm the first to admit that there is a place for both - all in one and packet mixes that is - but really, Mary Berry a cake baker who judges others' efforts! Am I missing something?
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After a successful night at the Cat on 26 October (see here for a review by Local Secrets on the evening's event) the Urban Street Kings held another delightful and tasty event at the Cat last night. As before the food was innovative, delicious and artistically served. I like this stretching the boundaries with food, it takes a certain courage and conviction to carry it through. It's always tempting to take the easy route and play safe - I do it myself. I like experimenting with different flavours and combinations of flavours but I don't really do anything to make it stand out. I guess it's about keeping expectations low so the diner with be wonderfully surprised when they actually taste the food but if they aren't, then they're not going to be disappointed because their expections weren't raised.
Well, I know what I mean. The Urban Street Kings next pop up will be 21st and 22nd November. You can follow them on twitter if you want to find out more @food_urbansk . In the meantime, I look forward to organising the next Psychic Supper as the last one was such a resounding success. It will be on 23 November at the Cat. As numbers have to be restricted, this is a ticket only event. Click here for more information and the booking form. I can't believe it's been so long since I've written anything here but then I've got caught up in organising events and supervising the Cat's later opening hours on Friday and Saturday evenings. In the last month or so, we've hosted a couple of events at The Cat and Urban Street Kings held a Pop up serving some amazing fabulous food. One of most popular events proved to be the Psychic Supper followed by the Murder Mystery Evening. I've held mediumship evenings at the Cat before but this was the first time it was held as an event with a 3 course meal. Guests brought their wine. Medium Clairvoyant Leo Bonomo sat at a side table to give private one-to-one readings to each guest while the others tucked into the feast, chattered amongst themselves and made friends. Our next Psychic Supper with Medium Lindsay Duncan will be on 23 November - you can book for this on our supperclub page. As it was All Hallows or Samhain, the food served reflected the time of year with autumnal seasonal food. The first course was Cream of Watercress soup - serves 6 50g butter 1 onion, finely chopped Pinch of salt 1tbsp flour 250ml vegetable stock 400ml whole milk 500g watercress, washed and roughly chopped 75ml double cream
Next Course: Slow Roasted Spiced Leg of Lamb - serves 6 1 large leg of lamb (approx 2kg) 1 head of garlic, sliced in half horizontally 1 red onion, peeled and sliced Sea salt and freshly ground pepper Marinade 4 tbsp olive oil 1 tsp sea salt 1/4 tsp freshly ground black pepper 1/2 cup red wine 4 tbsp red wine vinegar 1/2 tbsp ground cumin 1/2 tbsp smoked paprika 1 tbsp brown sugar 4 cloves garlic, peeled and chopped
Strain the cooking liquid into a saucepan and skim off the excess fat. Boil rapidly over a high heat until the sauce has reduced to your desired consistency, adding a little more sugar, cumin and seasoning. Serve with Vegetables roasted with wholegrain mustard and lemon (recipe later!) |
AuthorHello, my name is Nancy and I own Black Cat Cafe on The Broadway, Mill Rd in Cambridge UK. Baking is my particular passion and most of my offerings are served up in the cake fridge at the Cat! Sometimes they don't always turn out as they should but ... as long as they taste ok... surely that's what counts? Archives
October 2017
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