When life gives you lemons make macarons

There are situations in life when you feel completely and utterly let down by life, when the efforts you have made feel fruitless and you can be tempted to throw stones and blame everyone and yourself. It has happened to everyone at some point and I think everyone can relate to the desire to get one's own back or alternatively sink into self destructive despair about the future. You may well hear people say to cheer up and move on, when life gives you lemons and all that. To be honest I sometimes feel like saying 'I have enough lemonade, thank you very much!' So you've been churning away making lemonade and you've had enough. Well I have a sweet suggestion - lemon macarons!
When I was thinking about this recipe I thought about the inspiration and the desire to throw stones. I frequently think that macarons look like little pebbles and so I also decided to design my macarons like little stones with symbols on them, more on this later. So here's the silver lining to an annoying situation -

 

Lemon Macarons

The rind of 1 lemon

3 egg whites (preferly one day old and cold)

pinch of salt

75g Caster sugar

125g ground almonds

175g icing sugar

optional drops of lemon essence and yellow food colouring

Red food colouring for decoration

Beat your egg whites with the pinch of salt until fluffy. Add the caster sugar and continue to beat until you achieve firm peaks.Take the rind of one lemon and sieve it with the ground almonds and icing sugar. (This process is not easy, the ground almonds will not want to go through the sieve and I recommend weighing after you sieve as the 125g of ground almonds is important.)

Mix the almond mixture into the meringue mixture. At this stage if you wish you can add the extra lemon flavour or yellow food colouring. Be VERY careful with how much extra liquid you add as macarons are very delicate and too much liquid will ruin them completely. I choose not to add food colouring as I wanted them to look like little stones. Once the mixture has reached the stage that small bit spooned onto a plate retains no peak then put the mixture into a piping bag.

Pipe little circles of the mixture onto a parchment lined cookie sheet. To add the design I drew on the macarons with red food colouring on a tooth pick, but it is important to note that this must be done immediately before the shell hardens. Here is an example of one that worked and one that I left too late

A nicely decorated macaron (note the smooth shell)

One that I left too late (note the bumpy shell

)

 Once the macarons have been decorated they should be left to dry for at least an hour before baking at medium heat for 15-20 minutes. Watch the oven carefully as much like cookies there is a very small window in which they are perfectly baked. Then you can choose the filling. I don't like filling my macarons with buttercream. Firstly because macarons as sweet enough but more importantly because I have eaten proffessional macarons that just tasted dry and disgusting because the buttercream has dried up and simultaneously dried up the whole thing. I choose to put raspberry jam and marmalade inside and they worked out very well. I would even suggest something less sweet. Then enjoy them in three little bites of delight -

                                    1-

                                   2-










                                   Gone!

A sweet idea for Valentines morning

As Valentine's day approaches I relish the opportunity to be unashamedly cliche and 'rosemantic' as my bf calls it. During my last year in America I spent literally hours lost in the aisles of heart shaped, red, pink and white Valentine's themed candy, chocolate and cakes etc. There is something so wonderfully ridiculous in the escapism that occurs around holidays. This is no ordinary day; this is a day of love, of expectations, of grandiose gestures and last minute offerings for forgiveness and yet, in fact, it is just another day.

For a great many years I disliked the day, I thought that it was invented and intended as a money grabbing event for peddlers of meaningless bunches of over-priced flowers and boxed chocolates, perhaps it is. But these days I think it is an opportunity to remind the one you love in little wonderful and perhaps cliche ways that you think they are amazing and that they are so loved. I personally believe that these little gestures should be frequent and random but I understand that it is all to easy to fall into a routine where you take each other for granted. Therefore I welcome any day that reminds and encourages people to show there love.

This year I intend to show my special someone my appreciation of them in a series of little gestures stretched out over multiple days. This started today with a Valentine's themed breakfast of homemade raspberry heart-tarts with pink lemonade icing.

Raspberry Heart-tarts with Pink Lemonade Icing

Short-crust pastry

225g plain flour
50g Icing Sugar
100g cold butter
Approx 3-4 tbsp of cold water until the dough has reached a smooth texture

Sieve the flour and icing sugar together, cut in the cold butter. Work this with a food processor or with you hands to achieve breadcrumbs (if you use your hands cool them using cold water before working). Slowly add the water mixing vigorously to achieve the smooth dough. Wrap in cling film and let it sit in the fridge for at least an hour.

Pink Lemonade Icing

200g Icing sugar
2 drops red food colouring
2-3 drops lemon flavouring
1-2 tsp water until texture is smooth but firm

Sieve the icing sugar and add the drops together and the water slowly mixing constantly. Put icing into an icing bag to pipe.

Preheat your oven to 200/400/gas mark 6. Roll the dough into a 1/4 inch think and cut heart shapes using a large heart cookie cutter. Put a large spoonful of jam in the centre and cover with a second heart. Dab the edges with water and close along the edge using a fork to achieve a stitch pattern. Egg wash if you like, for these tarts I decided not to egg wash as I wanted the rough appearance, I think it looks a little more like material somehow. Bake in the oven for 15 minutes on a lined baking tray. Let them cool on a wire wrack.

Using your icing bag pipe whatever message you like...

Then brew your coffee and enjoy!

Cold weather and Orange and Apricot Hot Cross Buns

This winter everyone was expecting another big freeze. I was completely prepared; new hiking boots with not one but two pairs of shoe spikes, all weather tires, waterproof trousers, ski jacket and all the accessories of anti-freeze, scrappers, gloves and scarves. And what happens? It's a hot December, 20 degrees warmer than the year before. So warm in fact that it really didn't feel like Christmas when the 25th finally arrived. However now that it's spring the cold weather has come and what better weekend for snow than when I have flown over to England with nothing but a pair of converse all stars and only enough outfits for a few days. On the up side the snowy weather makes Cambridge look even better than normal.

                    

Cold weather like this always inspires me to bake and this week in the spirit of the forthcoming lent and Easter season I decided to make Hot Crossed Buns, with a little twist of course.

Nothing beats the cold better than a hot cup of coffee and a bun!   

Orange and Apricot Hot Crossed Buns (makes 14)

1 x 7g packet of dried yeast

200ml warm milk
1 tsp Honey
500g Strong flour/Cream flour
1 tsp salt
50g Brown Sugar
2 eggs
50g melted butter
50g Candied orange peel
75g dried apricot

Warm the milk until it is luke warm and then put it in a bowl with the dried yeast and the honey. Mix thoroughly and then leave to stand for 10 minutes.
Sieve together the flour, salt and brown sugar. Melt the butter and beat the eggs into the butter. Once the yeast and milk mixture has formed a frothy top slowly mix in half of the flour. Add the rest of the flour in small sections alternated between small amounts of the egg and butter mixture. Do not add all the flour if the mixture appears to be too dry. Finally flour the fruit and add it to your dough.

Knead your dough, adding small amounts of flour when necessary, until it becomes elastic to the touch and does not stick to the surface or your hands. Place your kneaded dough into a lightly greased bowl and turn it once to get grease on all sides of the dough ball. Cover the bowl with a clean, damp dish-cloth or with cling-film and allow it to proof for 1-2 hours or until the dough has doubled in size.

Once the dough has doubled in size remove it from the bowl and knead it again until it has lost some of it's volume. Form 14/15 even balls of dough and place them on the baking tray. Cover with the cloth/cling-film again and allow to proof for a further 45minutes/1 hour. Preheat your oven to 210 degrees celcius/400 degrees farenheit/Gas mark 6, your oven needs to be well preheated for bread baking. To make the cross form a dough from flour and water ( I also add a spoon of sugar) and roll it into thin strips to be placed on the buns just before they go into the oven. Brush the buns with an egg glaze.

Bake the buns for 15-20mins or until they are browned all over and sound hollow when tapped underneath.

While the buns are cooling brush them with a marmalade or apricot jam glaze. the glaze can be made by heating 2 tbs of the jam or marmalade with a tsp of water in the microwave. Then let the buns cool and finally enjoy them.
Someone asked me yesterday why I would bake when it was cheaper and faster to just buy things from the store. It is actually a fair question in this case considering HCBs are everywhere and v.cheap but honestly the answer is simple; the pleasure of making something from scratch that turns into a delicious and beautiful treat is far more rewarding than any cheap sugar high I could ever buy.

Chocolate Cup-cake for Chocolate cake day

In 2004/2005 I was living in France in a beautiful big house with a extravagant french kitchen, unfortunately I was not allowed to use that kitchen. I was renting a room in this house and as part of the package students renting in this house were allowed use of a separate student kitchen. This was useful on many levels as it gave us a place to keep our food away from the main kitchen and a place to hang out together, which we did and I spent many memorable nights in that kitchen chatting with my friend and drinking tea or water. The down-side of the kitchen however was the fact that it had no oven, or hon, or anything other than a microwave! You can only imagine how difficult this was for a baking fanatic like me!

Never one to let circumstances prevent me from getting what I want I became an expert in microwave baking. I made everything in the microwave, from bread to cakes to scones. Don't get me wrong, microwave baking never replaced traditional baked goods in my heart and my friends who were there can attest to the fact that I jumped at any opportunity to use the real oven and make proper Irish scones. That said there is a great deal of fun and convenience in making cake in the microwave and since it's become popular recently I decided to share one of my favourite chocolate cup-cake (or cake in a cup) recipes. This time picture tutorial style, it's my first time so excuse the roughness.

Chocolate cake in a cup recipe

4-5 pieces of milk chocolate, or dark choc if you prefer
50ml milk
2 tbsp white flour
pinch of baking powder
1 tbsp cocoa powder
1 tbsp sugar
1 egg yolk

First choose your mug. I like to pick something tall and slim in shape to make the process fast and ensure the cake cooks evenly, remember a microwave cooks from the middle and you will not be able to mix this once you start. I choose this elegant white mug and buttered the inside -

Just like a traditional cake I like to flour the butter to give the cake a nice outside. I used a chai coco powder for a little bit of a spice kick -

Then prepare the cake mix. Many cake in a cup recipes prepare the cake mix in the cup used to bake. I know this saves on washing up but honestly I've found that it can lead to a improperly combined mix and lumps of flour where you do not want them so I mix in a cereal bowl, something most students have, and then put it into the mug.

Break the chocolate into the bowl and add the milk. Melt the chocolate and milk together in the microwave for approx 30 seconds - 1 min. Whisk together the mixture and you can add more milk if it is not runny in texture. To this add the flour, pinch of baking powder, coco powder, sugar (can be removed if using hot chocolate powder instead of cocoa powder) and egg yolk. Then beat the mixture until it is smooth. Pour your mixture into the cup but leave space at the top for rising -

Microwave this on 50% power for 2 and a half to 3 minutes, going one minute at a time with a pause between them. Do not mix and don't panic if any mixture spills over the edge. The mixture will rise over the top and make a lovely little muffin top. At this point you can dig straight in or you can let it cool and ice it



I attempted to make mine look like a cappuccino or some coffee drink using plain and chocolate icing. The cake is delicious and fluffy with lots of chocolate goodness. Hope you enjoy

Suits - quick witted comedy or re-hashed legal garbage?

I must admit I was intrigued by the trailers for the pilot of 'Suits,' the characters appeared to be interesting and the dialogue fast and witty. The basic premise appears to be that a highly intelligent but under-achieving young man, Mike Ross (Patrick J.Adams) somehow finds himself in an interview for a law associate and using his superior memory skills and knowledge of the law to impress his employer, Harvery Spektor (Gabriel Macht) and talk his way into the position. The only problem is that he is not a qualified lawyer, in fact he is a college drop out! As you can imagine hyjinx immediately ensue!!

There is no question that the pilot was fast paced and entertaining. The relationship between the main characters is dynamic and is a perfect example of the mentor style relationship that many people may have experienced or wished they had in their twenties. The scenario is also appealling to a generation of people who are coming out of college and stuck working jobs that neither satisfy them nor often relate to their training. The idea of getting an oppertunity to turn everything around, get the dream job and be appreciated is the perfect escapism for the recession generation. So what's the problem, perfect show right?!

Well I've only two main problems, the first is the legal aspect of the show. The legal scene was done to death in the nineties with dozen of shows revolving around the lawyers offices and their court dates. I can honestly say that these shows also painted a vastly unrealistice view of the life of a lawyer, hinting at the long hours and piles of paper work but focusing on the court-room drama. If you were to ask a lawyer I know you would discover that the majority of time is in fact dedicated to the endless paperwork.

Which brings me to my second problem - the lack of paperwork. The first quarter of the pilot repeates ad nauseaum the fact that this enormous law firm 'only hire from Harvard,' Then we see that Harvey Spektor will lie for the young man and send him to Harvard while he works there, but Mike Ross doesn't even get into Harvard he appears to use his fast wit to sneak in somehow. All-in-all it doesn't sit right with me. I understand that this is a fantasy world in which everything is beginning to fall into place for young mister Ross but somehow this top legal firm and the admission board in one of the top schools in America will ignore the neccessary paper-work and let him in on the basis of his winning charm? It's too good to be true.

However that said the good in this show cannot be ignored. I thoroughly enjoyed the pace, humour and bare-faced cheekiness in this show and will continue to tune in, but possibly have to turn off my brain slightly, to be entertained by this witty and fantastical show. I'd recommend you try it and decide for yourself.

January Blues Beaters part 2

It's that time of the year again; the time to set in motion plans for the year ahead, get back to the routine after the holidays and, for most of us, to work off those extra pounds that the Christmas period bestowed upon us. I sometimes find this time of year a tad depressing and I don't think I am alone. It's all too easy to set your goals, set out full steam ahead and then find that you are not achieving them at the rate you had intended. It's difficult to get back into healthy eating and active living when the holidays were so enjoyable and the weather is still wintery. Last year I attempted to bake my way out of these blues with cookies that can be consumed after a workout. This year I'm upping the anti and baking blues busters that will not bust your trousers, your pockets but which you will very much want to eat (at any and all times of day)

Tempted?

These double layered peanut and almond cookies are delicately drizzled with 70% dark chocolate. They are Gluten free, low in fat (fats used are good fats, in moderation), almost guilt free and high in protein and fiber.

The base is made somewhat similar to the cookies I made last year and the almond layer is made using a method similar to macaroons. The affect of all this is a simultaneously crunchy and chewy cookie that hits all the chocolatey and sweet notes that we continue to crave after the holidays but achieves these without all the refined sugars and unhealthy fats.

Chocolate, Peanut and Almond Protein cookies

Base

100g Organic smooth peanut butter

50g Agave Nectar

1-2 scoops Organic Rice Protein Powder                              

100g Steal Cut Oats

1 tsp Vanilla extract

1 tbsp organic brown sugar

Mix together the peanut butter and agave nectar then add the vanilla extract and sugar. Mix the powder into the wet ingredients and mix until smooth (a small amount of fat free milk can be added here to create the smooth texture). Add the oats to the mixture and mix until smooth and slightly sticky and then spoon out into 1 inch balls and par-bake for 5-8mins  or until the tops appear slightly browned.

Almond Layer

3 egg whites - 1 day old if possible

250g ground almonds

1 scoop organic rice protein powder

1 tsp caster sugar

pinch of cream of tartar

1-2 tsp icing sugar

Beat the egg whites until frothy, add the cream of tartar and continue to beat, add the teaspoon of caster sugar and beat until the egg whites form stiff peaks. Sieve the ground almonds, icing sugar and protein powder together and then fold into the egg white mixture. Pipe small rounds onto the bases and cook for another 5-8mins. 

Let the cookies cool and meanwhile (attempt to) temper 100g of 70% dark chocolate. Then when the cookies are cool drizzle the melted chocolate over the cookies, let them dry and enjoy after the gym, or whenever the mood strikes!

An early fresh start and American Horror Story

It has been a while since I posted. A lot has happened in the latter part of this year, including an annoying ailment that prevented me from eating any sweets or cakes but did not prevent me from making them so it's no excuse really. In better news however I finally Mastered Science..... it turns out it's not about food, annoyingly enough! This time last year I made all sorts of resolutions including multiple ones relating to this blog. This year I am making just 4 resolutions but each has a detailed plan with small goals and objectives that can be easily reached. The most relevant resolution for this post relates to this blog where I am determined to improve my blogging skills and consistency....here's hoping for the best and starting how I intend to continue.

American Horror Story

I heard a small amount of hype surrounding AHS before and after it started, mostly on Ellen but I'm sure it received more attention but I hadn't seen it. However almost every promotional piece I saw seemed to be promoting the show on the basis of the frequency that one can see Dylan McDermot's back-side in the nip, and while I will admit that his fantastic physique (the man is fifty unbelievably!) is appealing, there is a great deal more going for this show.

There are a number of interesting and unique elements to this show. Firstly there are only twelve episodes in season 1. This is more common in British series and although it is unfortunate that the season is so short, it makes me think that they spent a great deal of time on each episode and focused on overall storyline rather than making 22/24 episodes which more often than not feel exactly like the one before (not naming any names- Lie to me, What?? who said that?) Another interesting element is that this show is co-written by Ryan Murphy who brought us such horrific thrillers as.......
his back catalog consists of upbeat shows such as Glee and Popular and the screenplay for Eat/Pray/Love and the dramatic Nip/Tuck. This show taught me a great deal about Ryan Murphy, primarily that he has somehow managed to change MSG into a form that can be transmitted through the small screen directly to the optic nerve and the result is television crack. I experienced this phenomenon while watching 'Glee,' week after week I found myself returning despite the fact that I have never managed to watch an entire episode without needing a shot of insulin afterwards. AHS is similar, I wasn't even sure if I liked it at all for the first few episodes but each week I came running back wanting more.

The basic plot (no spoilers) basically follows a family who have moved from Boston to LA to escape their troubles and move into a beautiful historic mansion, only to find that they are being haunted by more than their past. As already mentioned Dylan McDermot plays the (frequently naked) husband struggling to balance his past, his hopes and dreams for the future and his ever present weaknesses. Connie Britton plays the long suffering wife who genuinely wants to move on with her life and be a good mother and wife but is struggling to forget, which mirrors the ghostly characters who cannot ever leave their pasts. Taissa Farmiga plays the classic teenage daughter; depressed, disenfranchised by parents who know nothing, and yet desperately seeking love and acceptance without wanting to ask. She has relatively little acting experience and yet every scene she is in she manages to convey the message and the emotion of the experience without losing any of her 'too cool for this,' attitude. There is one scene in the later episodes where she has a personal revelation and I must say she played this scene very well, the whole scene stuck with me for days afterwards, which is a rare occurrence. The various characters that the family encounter (living and dead) are each individually important to the plot and this show includes powerful performances by Jessica Lange, Evan Peters, Frances Conroy  and Jamie Brewer to name but a few.

Suffice is to say I thoroughly enjoy this show. It is very dark and unrelenting at times in it's exploration of the nastier elements of life, and death. The introduction music alone would dissuade those who are easily disgusted with images of body parts in jars and eerie music that hits all the combination of notes that make your skin crawl. However if you are in any way interested in the creepy and addictive I would strongly suggest looking for this show. Well worth a watch, just not when you're home alone ;)