WTF Monday: Wenlock and Mandeville

 

Only three days late.  One day I’ll get good at this ‘blogging to schedule’ malarkey.

So we touched on this in the comments to a recent post, but I thought it was time we properly dealt with London’s Olympic shame.

When it was announced that London had won the Olympics bid, I was looking forward to my home town showing the rest of the world why it is a capital of style, creativity, incredible design and all round fabulosity.

 wenlockandmandeville

 

And then the mascots – Wenlock and Mandeville -  were unveiled (the logo I can’t bear even to talk about).  They are apparently supposed to be one-eyed drops of steel from the construction of the Olympic stadium, with London taxicab lights stuck on the tops of their heads.  Of course.  As an aside, I can’t find any reference to why Mandeville has apparently peeed his pants.

So, really, aren’t these more scary than attractive?  Is anyone going to buy them/collect them?  Aren’t they just embarrassingly lame? 

I did do a one kid focus group with the Minx and she thought they were ‘cute’, so maybe I’m not the target market here. Though the Minx’s strange taste is already on record. 

What do you think? What do your kids think?  Are these an embarrassment to London? UK peeps, are the mascots much in evidence in the run-up to the Olympics or is everyone just trying to pretend they don’t exist?

Buy Wenlock and Mandeville here if you must.

   
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The Best Easter Simnel Cake

 

So, Simnel Cake.

I know I should have posted this last week but I actually wanted to try the cake and see if this recipe was worth sharing with you.  And wow it really is.  Suffice it to say that four days after Easter this cake is already but a distant memory.  Do yourselves a favour and bookmark this recipe for next year.

simnel-cake (5 of 6)

 

First up a bit of history.  Apparently Simnel Cakes go back at least to medieval times when they were traditionally served on Laetare Sunday, a day in the middle of Lent when the Lenten fast was relaxed (sounds like cheating to me).  Since this day coincides with Mother’s Day in the UK, it was apparently the thing in Victorian times for daughters in service to bake a Simnel Cake to take home to their mothers.

Nowadays it’s thought of as an Easter cake, though it’s not very often made.  I think this is the third one I’ve made in my life.  Which is a shame, as it’s extremely delicious and not at all difficult.

Traditionally it’s a light fruit cake, stuffed full of vine fruits and spices, with a layer of marzipan baked into the cake and more toasted marzipan placed on the top.  There are always eleven marzipan balls placed on the top to represent the Apostles minus Judas Iscariot.  I also like to add a puddle of icing and some Cadbury’s Mini Eggs (they’re in the Bible somewhere, right?), but anything Easter-y such as chicks or flowers would do.  I think it’s safe to say that if you don’t like marzipan you will not like this cake.  If you do, though (and as far as I’m concerned marzipan should be a separate food group) then this tastes a little like a fruity, squidgy, non-bready stollen. 

If you live in the UK or anywhere where it is possible to get hold of good marzipan, then you need to buy around 450g/1lb of the stuff.  However, making your own marzipan is very quick and easy and it certainly tastes infinitely better than the peculiar canned almond paste I’ve found in the US.

I’m afraid I haven’t had time to convert to cup measures.  Time to get out those weighing scales!

   

simnel-cake (2 of 6)

   

This recipe is a combination of two or three recipes I found on the BBC website. Most traditional Simnel cake recipes are very similar though.

Ingredients

For the marzipan/almond paste

250g/9oz caster/baker’s sugar

250g/9oz ground almonds/almond meal

2 free-range eggs, beaten

1tsp almond essence or to taste

Mix the sugar and almonds in a large bowl and add the almond essence and enough beaten egg to turn the mass into a soft, sticky ‘dough’.  Knead everything together for one minute or so, until it becomes smooth and pliable. If it is too sticky add a little more sugar and almonds.  You want a workable mixture that is possible to roll out.  The marzipan will happily wait a day or two in the fridge.

For the cake

110g/4 oz raisins

110g/4oz sultanas/golden raisins

110g/4oz glacé/candied cherries (in the UK use those delicious undyed ones, I’ve yet to find a supplier of non-HFCS, undyed cherries in the US, if you come across such a delight please let me know)

110g/4oz currants/Zante currants

50g/2oz chopped candied peel (in the UK, you can buy pots of mixed peel, in the US I mix my own from orange, lemon and citron peel)

225g/8oz butter, softened

110g/4oz light muscovado sugar/soft brown sugar

110g/4oz caster/baker’s sugar

4 large eggs

225g/8oz self-raising flour (or 8oz all-purpose flour with 1 tsp baking powder)

1/2 teaspoon salt

2 lemons, grated zest only

2 tsp ground mixed spice (or 1 tsp ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, 1/4 tsp ground cloves. You could also use pumpkin spice but it will taste a little different).

 

For the glace’ icing

225g/8oz icing sugar/powdered sugar

Enough water to mix to a pouring consistency.

 

simnel-cake (4 of 6)

   

Preparation method

  1. Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper. Do the same with your peel if it is sticky with HFCS.

  2. Weigh out all the fruit into a large bowl. Essentially you need around 500g/18oz of mixed dried fruit, so if you want to make some substitutions (pineapple, dried cherries or cranberries might be nice) or play around with the proportions then be my guest.  This mix is the traditional one for a Simnel cake though. If you’re feeling fancy then you can soak the fruit overnight in some amontillado sherry, but I didn’t with this cake.

  3. Preheat the oven to 150C/280F/Gas 2. Grease and line a 20cm/ 8in Springform cake tin.

  4. Cream the butter and sugars together in the stand mixer until very pale and soft.

  5. Beat in the eggs one at a time with a tablespoon or two of flour between each egg addition to stabilise the mixture and prevent curdling.  If it curdles a little it’s not a big deal.

  6. Stir in the rest of the flour and salt, the lemon zest and the spices. Mix until fully combined.

  7. Stir in the dried fruit with a wooden spoon until it’s fully distributed through the mixture.  The mixture should be of a soft ‘dropping’ consistency.  If it is too dry then stir in a tablespoon or so of milk.

  8. Spoon half the cake mix into the prepared cake tin

  9. Take o ne-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture.

  10. Spoon the remaining cake mixture over top and level the surface. I like to create a slight indentation in the centre so the cake doesn’t get too domed.

  11. Bake in the pre-heated oven for about 2 1/4 hours, or until well risen, evenly brown and firm to the touch.  A skewer or stick of spaghetti stuck into the centre of the cake should come out clean.

  12. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.

  13. When the cake is cooled, turn it upside down.  If you want brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. (My marzipan was sticky enough not to require jam).

  14. Make a stubby snake with the remaining marzipan third and cut it into 11 equal pieces. Form the marzipan into 11 balls.

  15. Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill/broiler until the top is lightly toasted or, as I did, use a chef’s blowtorch.  If you’re using the grill be careful not to set fire to the cake.

  16. Mix up the icing sugar and water to a pouring consistency and pour a puddle onto the surface of the cake.  When set, decorate with Easter-y things.

 

This is what your cake should look like inside. The layer of baked almond paste makes it all juicy, succulent and not at all dry, unlike many fruitcakes of my acquaintance.

Happy belated Easter!

 

simnel-cake (6 of 6)

   

I believe there are still a few tickets left for my ‘Baking in Translation’ class at Book Larder, where we will discuss the mysteries of baking using British recipes and using weighing scales rather measuring cups .  Buy them here, I’d love to meet you.

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That Was The Week That Was: Spring in Seattle Edition

 

Oh goodness, it’s been ages since I’ve done one of these.  It’s been a pastel-coloured, blossom-filled, playing in the sunshine, baking goodies couple of weeks.

 

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On the 1st January I started posting daily photos to Instagram. I’m @mirrormirroxx. Come and be my friend.

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A Shopping Trip to Portland: Part 2

 

Here’s part two of my shopping guide to Portland.

You can see where I went with my girlfriends on the Friday in Part 1 here.  And pictures from  Portland’s Japanese Garden are here.

Here’s what we did on Saturday after the family came and met me on the Friday night.

After a leisurely breakfast at our hotel (we stayed again at the Nines, which is worthy of a separate blogpost), we wandered off to the Portland Saturday market.  To be perfectly honest I wasn’t terribly impressed. There seemed to be a lot of tat and not a huge amount of originality.

portland-shopping

We then tried to get into the legendary Voodoo Doughnuts. The magic may indeed be in the hole, but weren’t going to stand in the mile-long queue to find out. I sort of regret that now.  Instead we jumped in the car and headed to the Farmers’ Market at Portland State University. This was more like it, on a par with the best of the Seattle farmers’ markets, but with new and different producers to try.

After the market we headed back downtown for lunch and went to Habibi for Lebanese food. It’s a cuisine I miss a lot from London, as I can’t find any very good exponents in Seattle, but here it’s done well – the food is fresh and tasty, with excellent rice, hummus and breads, though not particularly imaginative.

 

habibi-portland

 

From there we went back to a couple of shops I’d visited the day before and possibly my two favourite shopping finds in Portland so far.

 

woonwinkel-portland

Woonwinkel focuses on colourful and graphic contemporary craftmade pieces – it’s the shop I wanted mirrormirror to turn into. They call it ‘new modern’: warm, inviting, tactile, quirky.  Modern with soul. I loved it, though left without purchasing.

 

alderco-portland

 

Alder & Co also does beautiful everyday items, with a clean, almost Japanese aesthetic.  I bought the most stunningly smooth and tactile (and stunningly expensive) stoneware Japanese butter dish and some beautiful wooden measuring spoons.

We then headed for Powell’s Bookstore, where I have to admit that I spent a lot of time surreptitiously photographing the covers of books that look good for later download on my Nook.  I sort of hate myself for doing this, though we did slightly assuage our guilty consciences by buying children’s books for the Minx. But please tell me how I can reconcile my love of independent bookstores with my Nook love?  I really haven’t figured this out yet.

ace-hotel-portland

All the guilt was making me thirsty, so we headed over to Portland’s Ace Hotel for coffee in the downstairs Stumptown coffee shop. You buy your coffee and then can take it into the hotel lobby. I was intrigued to see the décor after my recent stays at the Ace in NYC and the Ace in Palm Springs.  Again they’ve done a great job of matching the Ace’s hipster aesthetic to its surroundings.  Not as smart as the NYC hotel, nor as carefree as the Palms Springs one, this was quirky, funky and yes, most decidedly hip.

As we walked back home I saw this bicycle stand outside a cupcake shop.  I’ve no idea whether the cupcakes are good or not, but the bike stand just summed up Portland for me.

 

whisk-bike-stand

Tired but happy, we ended up heading back to the Nines for dinner, where the whole family sat in the king-sized bed, ordered burgers and mac’n’cheese from room service and watched Hugo on the big flat-screen telly.  I digress, but what a totally gorgeous and moving film that was. I’ve never been a big Scorsese fan before, but wow.

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The London Faberge Easter Egg Hunt

 

Because I am a glutton for punishment, I like to torture myself by including as many UK-based Instagrammers in my Instagram feed as possible.  So each morning I get big dose of homesickness while I feast my eyes on pics of every day British architecture, or gardens or foods.

 

Faberge-Egg1

 

big egg hunt3

 

Over the past few weeks my feed has been full of eggs – more accurately some of the two hundred giant eggs decorated by famous artists, designers and other creatives, such as Zandra Rhodes and Mr Brainwash – which were part of the Faberge Big Egg Hunt which has been taking place all over Central London. Although we had a Nutcracker March in Seattle a few years back, I believe this is the first time a similar event has happened in London.  I so wish we’d been there for this – the Minx and I would have been all over it.

So now that your weekend of egg decorating and egg hunting has drawn to a close, here’s a look at how the professionals do it.

 

big egg hunt2

timthumb

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The Fabergé Big Egg Hunt from we are fallon on Vimeo.

   

Did any London peeps get to go egg hunting? Was it as fun as it looks?

   

Update: Many thanks to reader K for pointing out that there was a Cow Parade in London a few years back.  That one completely passed me by.

   
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Mad Men: More On Don Draper’s New Apartment

 

 

don-draper-dining-room

 

It went a little crazy round these parts when I wrote my recent analysis of Don Draper’s new apartment, so for the 47% of you who watch Mad Men (and for the remaining 53%, why the heck don’t you?), here are some more great articles I’ve found online about his new digs.

Firstly the LA Times did a great interview with set designer Claudette Didul about how she put the look together, and including a list of shopping resources.

 

don-draper-kitchen

 

Secondly, the LA Times also did a piece on the reaction to Don’s new pad online and included a link to THIS.VERY. BLOGAnd they called me ‘astute’.  What a remarkably sensible and insightful paper the LA Times is! 

The divine Tula, shopping guru extraordinaire, wrote two great pieces.  One on how to recreate Don’s apartment in your own home and another on how you can channel your inner Megan.

 

don-drapers-living-room

 

And the ever fabulous Tom and Lorenzo are again doing their weekly episode by episode Mad Style round-ups, which focus mainly on the fashions, but also on the interiors and sets.  I swear only people who are more insightful and knowledgeable about the show are the writers and producers themselves.

   
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Things I Am Loving : Demakersvan Lace Fence

 

This is one of those design ideas which seems so obvious you wonder why no one’s thought of it before. Dutch design company Demakersvan combines the ancient craft of lacemaking with industrial chain link fence.

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DEMAKERSVAN'S LACE CHAIN-LINK FENCE_

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Demakersvan’s website is here. Their ‘Lace Fence website is here. And you can even buy lace fence in various panel sizes here.

It’s making me want to build a dark wooden wall somewhere in my garden, just so’s I can install a lace fence trellis.

   
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Happy Easter!

Simnel-cake

I made a traditional English Easter Simnel cake to eat this weekend but I’m not going to have time to get the recipe up for you until early next week. Still here’s a pretty picture for you, and whatever and however you’re celebrating this weekend (our Easter is rather heathen and chocolate-fuelled it must be admitted) have fun!

   
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WTF Friday: Crocheted Carrots

 

So I was browsing through Tula’s ever-fabulous blog the other day when I came across a link to NYC-based online shop Blue Tree and some limited edition hand-crocheted vegetables.

They’re OK, I thought, if you like that sort of thing, and the carrot would probably make a cute present for your Easter Bunny, and then my eye happened upon the price.

 

crocheted-vegetables

$525 for a whimsical crocheted carrot?  WTF?

Now the carrot is comparatively large (43 inches) and you don’t have to tell me how long crochet takes, and I’m all for craftspeople being paid an honest wage for an honest day’s toil.

But seriously, $525 for a crocheted CARROT?  Or am I being stingy?

   
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Easter Egg-stravaganza

 

It’s spring, when a mother’s fancy lightly turns to how the heck are we going to decorate eggs to put around our Easter tree THIS year.

Here’s a selection of egg decorating options from my ‘Celebrations’ Pinterest board.  I haven’t yet consulted the Minx on this weighty matter though.

neon-eggs

From Martha Stewart.  I think I’d be making these if I’d got the neon thread in time.

 

floral-easter-eggs

 

From Stylizimo. There are loads more egg decorating ideas on this gorgeous blog, but there’s no way the Minx and I could do anything this detailed and beautiful.

 

chalkboard-eggs

 

 

From Home Made Simple. Not entirely sure I can convince the Minx of the intrinsic chicness of black eggs.

 

string-eggs

From Crafty Endeavour. Starched embroidery floss eggs formed around mini-balloons. Not sure the Minx (or I) have the patience for these.

 

polka-dot-eggs

 

From Better Homes and Gardens.  These could be a contender.  They fit right in with the polka dot trend and all you need is a hole punch, some double-sided tape and some glitter.

 

pink-gold-eggs

From Fabulous K. I think these might be my favourites, if I can get the right paints together in time.

And now I’m eggs-hausted.  If you’ll eggs-cuse me.

   
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