tag:blogger.com,1999:blog-29896702758680129502024-03-05T02:19:34.108-08:00Cakes and Canapés ZineMiriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2989670275868012950.post-1676868299868559102011-05-26T13:31:00.000-07:002011-05-26T13:31:12.429-07:00Welcome<div style="font-family: "Courier New",Courier,monospace;">Hello there friends! </div><div style="background-color: black; color: white; font-family: "Courier New",Courier,monospace;">Welcome to the first issue of Cakes and Canapes Zine. Perhaps you found us on facebook, twitter, our website or maybe you picked up a copy on the train. You are all very welcome however you got here. </div><div style="font-family: "Courier New",Courier,monospace;">This is our blog space - as it means we can upload big chunks of yummy things. </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><u>In issue 1 you will find:</u></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace; font-size: 24pt;"> <span style="color: black;">Br<span style="font-size: 24pt;">ead</span></span><span style="font-size: 24pt;"> </span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-letter-from.html"><span style="color: black;"><span style="font-size: 14pt;">Editors Letter</span></span></a> - from Miriam Nice </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"></span><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-recipes.html"><span style="color: black;"><span style="font-size: 14pt;">Recipes</span></span></a> - Selected Recipes from this issue</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-letr.html"><span style="color: black;"><span style="font-size: 14pt;">Main Feature</span></span> </a>- "Sasha on Sourdough"</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-poetry.html"><span style="color: black;"><span style="font-size: 14pt;">Poetry</span></span></a> - Work from Illustrator David Grinsted and from Jayne Edwards</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-featured-deli.html"><span style="color: black;"><span style="font-size: 14pt;">Featured Deli</span></span></a> - Each issue we will show you a food establishment we love</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-wines.html"><span style="font-size: 14pt;"><span style="color: black;">Wines</span></span></a> - Great wine matches for this issues recipes from Laura Atherton </div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-naomi-frances.html"><span style="font-size: 14pt;"><span style="color: black;">Short Story</span></span></a> - Naomi Frances tells a tale of Bread</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-naomi-frances.html" target="_blank"> <br />
</a></div><div style="font-family: "Courier New",Courier,monospace;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-rant.html"><span style="color: black;"><span style="font-size: 14pt;">Rant</span></span></a> - Luke Hayward really doesn't like Bread</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><span style="color: black;"><span style="font-size: 14pt;"><a href="http://cakesandcanapeszine.blogspot.com/2011/05/bread-issue-1-spring-2011-taste-test.html" style="color: black;">Taste Test</a></span></span> - For the Bread issue we tested Bagels. Click here to find out the one we liked best. <br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm0OGDxLy_WrltnBMqlm9EMCywGqipvm3qvJq7mf1ccD6f4JkXvYWfFEaz6gFxOL8R93EUhPo0WUw4PUFGDTat9izQKa8z7SkKG4uVMxW4WUywPPJ1fGkY_MG-ml1ydvMrP4UPZsDZ7I/s1600/loftus003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtm0OGDxLy_WrltnBMqlm9EMCywGqipvm3qvJq7mf1ccD6f4JkXvYWfFEaz6gFxOL8R93EUhPo0WUw4PUFGDTat9izQKa8z7SkKG4uVMxW4WUywPPJ1fGkY_MG-ml1ydvMrP4UPZsDZ7I/s400/loftus003.jpg" width="400" /></a></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;">Visit our <a href="http://www.cakesandcanapes.co.uk/page3.htm">online shop</a> to order your copy of Issue 1 of Cakes and Canapés zine to get the full content</div>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-72530845713642260922011-05-26T07:31:00.002-07:002011-05-26T07:34:43.511-07:00Bread: Issue 1, Spring 2011 (Taste Test)<style>
@font-face {
font-family: "Corbel";
}@font-face {
font-family: "Garamond";
}@font-face {
font-family: "Monotype Sorts";
}@font-face {
font-family: "Trajan Pro";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; }
</style> <br />
<div class="MsoNormal"><u><span style="font-family: "Trajan Pro"; font-size: 20pt;">The Taste Test</span></u></div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 10pt;">Each issue the hungry people at CCHQ will taste a product relevant to the theme. This season we ran around London picking up Bagels as we hopped from underground to overground and back again to bring you our thoughts on the bagels we found. </span></div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 10pt;">On the tasting panel this time is our resident wine expert Laura Atherton, our poet Jayne Edwards, our history columnist Richard Kiess and editor Miriam Nice. </span></div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 10pt;">Nobody on the panel knew which bagel was which and each was sampled plain and then toasted and topped with cream cheese. </span></div><div class="MsoNormal"><br />
</div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">1)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">The Happening Bagel Bakery, </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Finsbury Park, N4 2AA</span></div><div class="MsoListParagraphCxSpMiddle">★★★ <span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“Slight Sweetness” “bit heavy”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">2)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">Mr Bagel, </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Dalston, E8 2NP</span></div><div class="MsoListParagraphCxSpMiddle">★★★<span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“Fluffy” “Good for toasting”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">3)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">The Bagel House, </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Stoke Newington, N16 7PL</span></div><div class="MsoListParagraphCxSpMiddle">★★<br />
<span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"> </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“Tough”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">4)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">The Whole Foods Market </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Stoke Newington, N16 0LU</span></div><div class="MsoListParagraphCxSpMiddle">★★★<span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“Not crusty enough, but good flavours”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">5)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">Selfridges & Co.</span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Oxford Street, W1A 1AB</span></div><div class="MsoListParagraphCxSpMiddle">★★★<span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“It’s bread, not bagel, not happy”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 10pt;">6)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 10pt;">Harrods,</span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">Knightsbridge, SW1X 7XL</span></div><div class="MsoListParagraphCxSpMiddle">★<span style="font-family: "Monotype Sorts"; font-size: 10pt;"></span><span style="font-family: Garamond; font-size: 10pt;"></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 10pt;">“It’s like a cloud, not in a good way”</span></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-family: Garamond; font-size: 11pt;">7)<span style="font: 7pt "Times New Roman";"> </span></span><span style="font-family: Garamond; font-size: 11pt;">Brick Lane Beigel Bakery,</span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-family: Garamond; font-size: 11pt;">Brick Lane, E1 6SB</span></div><div class="MsoListParagraphCxSpLast">★★★★★<span style="font-family: Garamond; font-size: 11pt;"></span></div><div class="MsoNormal"><span style="font-family: Garamond; font-size: 11pt;">“Very tasty” “My favourite, it’s sweet, it’s sticky but not hefty” “Delicious and excellent value”</span><span lang="EN-US" style="font-size: 11pt;"></span></div>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com1tag:blogger.com,1999:blog-2989670275868012950.post-6670879562516206582011-05-26T07:31:00.000-07:002011-05-26T09:16:05.686-07:00Bread: Issue 1, Spring 2011 (Rant)<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_Y27Pa2nz5VHBgnJOEHROoKV6d6ze3tJ9vurhrTocVqwPH4WatBCxSKlNxYjwyxTFZAPYvW387w5SFYJe6lkxwy-PpFMjVfyuBjeoByIuDh4KgeHugC7ug6NNZz0uPW-e4NG69KPjvE/s1600/bread_zine_1_greyscale.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_Y27Pa2nz5VHBgnJOEHROoKV6d6ze3tJ9vurhrTocVqwPH4WatBCxSKlNxYjwyxTFZAPYvW387w5SFYJe6lkxwy-PpFMjVfyuBjeoByIuDh4KgeHugC7ug6NNZz0uPW-e4NG69KPjvE/s400/bread_zine_1_greyscale.jpg" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><span style="font-family: "Courier New",Courier,monospace;">Illustration by Hayley Potter</span></span></td></tr>
</tbody></table><div style="text-align: left;"><style>
@font-face {
font-family: "Corbel";
}@font-face {
font-family: "Garamond";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> </div><div style="text-align: left;"></div><div class="MsoNormal"><span lang="EN-US" style="font-family: Garamond; font-size: 36pt;">Why bread is rubbish</span></div><br />
<div></div><br />
<div class="MsoNormal" style="text-align: left;"><i><span lang="EN-US" style="font-family: "Times New Roman"; font-size: 14pt;">by Luke Hayward</span></i></div><div class="MsoNormal" style="text-align: left;"><br />
</div><div class="MsoNormal" style="text-align: left;"><style>
@font-face {
font-family: "Corbel";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> </div><div class="MsoNormal"><span style="font-size: 11pt;">Bread</span><span style="font-size: 10pt;"> is bad for you. Bread makes you fat. Bread is something that requires so few ingredients, and so little time to make, that it is a wonder that supermarkets still manage to fuck it up. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 10pt;">Bread is uncouth. Bread is rude. Bread is a substitute for cutlery and dinnerware and manners so that the unwashed masses can eat with their hands in public, breathing heavily through mouthfuls of BLT as they lumber their way down the high street, spraying crumbs in their miserable wake. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 10pt;">Bread is the cheap crap they fill your stomach with at restaurants instead of real food, So that the waiter has something to do between pouring your wine and bringing you your starter. So that you won’t notice how long it takes for the food to arrive. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-size: 10pt;">Bread is rubbish cake. Cake without any of the good stuff, like butter and sugar and eggs. This is why some bread has raisins in it. It thinks it’s cake. It tries to be a cake, but a teacake is fooling no one. Nor is the English muffin. </span> <style>
@font-face {
font-family: "Corbel";
}p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }
</style> </div><div style="border-color: -moz-use-text-color -moz-use-text-color windowtext; border-style: none none solid; border-width: medium medium 1.5pt; padding: 0cm 0cm 1pt;"><div class="MsoNormal" style="border: medium none; padding: 0cm;"><span lang="EN-US" style="font-size: 10pt;">After eliminating bread from your life, you can free up further valuable kitchen space by throwing out the most selfish of all single use kitchen appliances, the toaster. Try tossing it in the bath.</span></div><div class="MsoNormal" style="border: medium none; padding: 0cm;"><br />
</div></div><div class="MsoNormal"><span lang="EN-US" style="font-size: 10pt;">Luke Hayward </span></div><div class="MsoNormal"><span lang="EN-US" style="font-size: 10pt;">@hblx</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN-US" style="font-size: 10pt;">Hayley Potter www.hayleypotter.com</span></div><div class="MsoNormal"><span lang="EN-US" style="font-size: 10pt;">@Miss_Potter </span></div><div class="MsoNormal"><br />
</div><br />
<i><span lang="EN-US" style="font-family: "Times New Roman"; font-size: 14pt;"><br />
</span></i><br />
<div class="MsoNormal" style="text-align: left;"><br />
</div>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-38418841664377741502011-05-26T06:53:00.000-07:002011-05-26T06:57:57.406-07:00Bread: Issue 1, Spring 2011 (Short Story)<style>@font-face { font-family: "Baskerville Old Face"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal"><span style="font-size: 36pt; font-family: "Baskerville Old Face";" lang="EN-US">B</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkK7APaLDOWOo0nmQKv-mzi2tC_yTzAG0eV0hkp9YNBJKv9TpXfGo0ktm8daJbIjkE8xsf4jag8bXFR1Zbo3hNwmoGNftjYQp4wN6tDJumwFfRh1n4IgpxQQH0akttsDwEHit4c_XS3Eg/s1600/bread.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 264px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkK7APaLDOWOo0nmQKv-mzi2tC_yTzAG0eV0hkp9YNBJKv9TpXfGo0ktm8daJbIjkE8xsf4jag8bXFR1Zbo3hNwmoGNftjYQp4wN6tDJumwFfRh1n4IgpxQQH0akttsDwEHit4c_XS3Eg/s400/bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5611023095370722898" border="0" /></a><span style="font-size: 36pt; font-family: "Baskerville Old Face";" lang="EN-US">read</span></p> <p class="MsoNormal"><i style=""><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Words & illustration by Naomi Frances</span></i></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Baskerville Old Face";" lang="EN-US">www.naomifrances.co.uk</span></i></p> <p class="MsoNormal"><span style="font-family: "Baskerville Old Face";" lang="EN-US">It </span><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">all started on a bright February day about 15 years ago. My brother Charlie and I were sitting in the kitchen, idly chatting away the morning ove</span><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">r a cup of tea, everyone else had gone out. The doorbell rang and when I went to the door there was no one there but a wrapped loaf of bread lay on the red tiled step, the tissue rustling slightly in the breeze. As I picked it up I felt the newly baked warmth on my fingers.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">‘Where’d that come from?’ said Charlie</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">‘Dunno, found it on the step’ I replied, shrugging my shoulders, ‘Smells nice though.’</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">The next morning, the same thing happened again. </span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">I assumed that mum had arranged a bread delivery, it wasn’t until later that I realised that no bakery would deliver on a Sunday, and why did they leave the bread on the step?</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US"><span style=""> </span>The bread kept co</span><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">ming, day after day, and although it always smelled delicious, Charlie would never let any of us eat it.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Three months or so passed until I was home again, and I had seen Charlie very little in that time. So it was a shock to see him pale and thin, sucking on a roll up at the kitchen table.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">‘Good God, what on earth is wrong with you?’ I gasped, shock making me abrupt.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">He glanced over his shoulder, then back at me and mumbled ‘Nothing, nothing’s wrong, nothing.’ </span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Later that weekend, Charlie was brought home by a couple of friendly policemen.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">‘Found this one, tied to a lamp post, covered in solid bread dough! Reeked of booze ‘e did, reeked!’ laughed one.</span><span lang="EN-US"> </span></p> <br /> <style>@font-face { font-family: "Baskerville Old Face"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <style>@font-face { font-family: "Baskerville Old Face"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">‘Lads and their japes eh?’ laughed the other.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Charlie laughed along with them, but the laughter didn’t reach his eyes and although he did reek of alcohol, I had never seen him more sober.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Over the next few months Charlie’s behaviour became more erratic; he worked impossibly long hours, and never seemed to eat. </span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">I heard later that he had borrowed large amounts of money from ‘The Bakers’ a notorious Suffolk gang. It was a calculated risk, his business was growing fast, tourism was good and the banks had refused to lend him any money. I think he felt that he had no choice. No one could have foreseen the explosion at Sizewell B nuclear power station, that left Leiston a battered shell and our part of Suffolk a no go area for tourists. People moved away in their thousands and Charlie’s fledgling joinery business failed. He couldn’t keep up his repayments and The Bakers had reminded him, in their own sinister way, that there was no escape.</span></p> <p class="MsoNormal"><span style="font-size: 10pt; font-family: "Baskerville Old Face";" lang="EN-US">Charlie hasn’t eaten bread since, you can’t even talk to him about toast, and he will travel miles out of his way to avoid passing a bakery. He never did tell me how he got away from them, but something in him changed and The Bakers are to blame.</span><span style="font-size: 10pt;" lang="EN-US"></span></p> <span style=";font-family:";font-size:10pt;" lang="EN-US" ></span> <span lang="EN-US"> </span><p></p>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-7157443852735654372011-05-26T06:43:00.000-07:002011-05-26T06:53:48.603-07:00Bread: Issue 1, Spring 2011 (Wines)<style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Garamond"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p style="text-align: left;" class="MsoNormal"><i style=""><span style="font-family:Garamond;">Meet Laura Atherton, we are very pleased to have her as our resident wine advisor. </span></i></p><div style="text-align: left;"> </div><p style="text-align: left;" class="MsoNormal"><i style=""><span style="font-family:Garamond;">Each issue we will be giving her the difficult task of pairing wine with our recipes, some of which you might not think to normally serve with wine.</span></i></p><p style="text-align: left; font-style: italic;" class="MsoNormal"><span style="font-family:Garamond;"><br /></span></p><p style="text-align: left;" class="MsoNormal"> <style>@font-face { font-family: "Courier New"; }@font-face { font-family: "Cambria"; }@font-face { font-family: "Monaco"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p class="MsoNormal" style="font-style: italic;font-family:courier new;"><span style="font-size:100%;"><span style="" lang="EN-US">What best to drink with bread? Well, for some it maybe a cup of tea with toast or a glass of orange alongside your sandwich... Here are a few ideas of how to add a bit of luxury to this most common of carbs!</span></span></p><p class="MsoNormal" style="font-style: italic;font-family:courier new;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="font-style: italic;font-family:courier new;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="font-style: italic;font-family:courier new;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="font-style: italic;font-family:courier new;"><span style="font-size:100%;"><span style="" lang="EN-US"><br /></span></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"> </span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><i style=""><span style="" lang="EN-US">Freshly made Soda bread with butter (p.7</span></i></b><b style=""><span style="" lang="EN-US">).</span></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"><span style=""> </span>- Try a glass of the Loosen Bros ‘Dr. L’ Riesling, 2009 which at only 8.5% abv. is a light, floral white that will compliment the heavy texture of the bread. It is an off dry wine with a refreshing crisp taste that will cool the mouth. </span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"> </span></p><p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"><br /></span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><i style=""><span style="" lang="EN-US">Cheese on Toast (p.29) </span></i></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"><span style=""> </span>- My suggested match for the classic cheese on toast is the strong and gutsy Camden Park Malbec, 2009. This wine is from the heartland of Malbec production, Mendoza in Argentina, it is a full-bodied red with bold berry aromas that will work well with the strong flavours of the cheddar. The tannins in the Malbec will help break down the cheese adding further pleasure to this pairing. </span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><span style="" lang="EN-US"> </span></b></span></p><p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><span style="" lang="EN-US"><br /></span></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><i style=""><span style="" lang="EN-US">Welsh Rarebit Canapés (p.30)</span></i></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;">- I would recommend trying Crozes-Hermitage Le Millepertuis Maison Guyot, 2008. This 100% Syrah is a fresh</span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;">red with notes of herb and spice that will draw out the kick in the mustard. There are lots of damson and dark fruit tastes in this wine that make it very enjoyable, particularly when it meets the ale flavours.</span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"> </span></p><p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"><br /></span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><i style=""><span style="" lang="EN-US">Brown Bread Ice Cream (p.34) </span></i></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;">- To make dessert extra special why not try a glass of Laurent-Perrier Ultra Brut. This champagne has no sugar added to it in production giving it a dry, crisp style that will perfectly balance out the sweetness of the ice cream. It is an airy and delicate champagne with good length that leaves a clean palate and at only 60 calories a glass allows for a second helping of the ice cream! </span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"> </span></p><p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;"><br /></span></p> <p class="MsoNormal" style="font-family:courier new;"><span style="font-size:100%;"><b style=""><i style=""><span style="" lang="EN-US">Sasha’s sourdough with smoked salmon & cream cheese (p.11)</span></i></b><b style=""><span style="" lang="EN-US"> </span></b></span></p> <p class="MsoNormal" style="font-family:courier new;"><span lang="EN-US" style="font-size:100%;">- Pouilly Fum</span><span style=";font-size:100%;color:black;" >é</span><span style="font-size:100%;"> </span><span lang="EN-US" style="font-size:100%;">is my final recommendation. Try Les Chaumiennes A&E Figeat, 2009 made by family winemakers going back 6 generations. It is an elegant French Sauvignon Blanc from the Loire Valley that has the characteristic smokiness of this appellation that will work hand in hand with the salmon. The crispness and light acidity will cut through the garlic</span></p><p class="MsoNormal"><br /></p><p class="MsoNormal"> <style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Garamond"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p class="MsoNormal" style="text-align: right;" align="right"><i style=""><span style=";font-family:Garamond;font-size:10pt;" >Get involved:</span></i><span style="font-family:Garamond;"><span style=""> </span></span><span style=";font-family:Garamond;font-size:8pt;" >What did you think of Laura’s choices? We’d love to hear from you. Email your thoughts, questions and ideas to laura@cakesandcanapes.co.uk you might even get your question in a future issue.</span><span style="font-family:Garamond;"> </span></p> <p></p><p class="MsoNormal"><br /></p> <p></p> <style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Modern No. 20"; }@font-face { font-family: "Monaco"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style><span style=";font-family:";font-size:10pt;" lang="EN-US" ></span> <p class="MsoNormal" style="text-align: right;" align="right"> </p>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-23887170081759899362011-05-26T06:32:00.000-07:002011-05-26T06:43:14.129-07:00Bread: Issue 1, Spring 2011 (Featured Deli)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDPdyQnUDP-7yl521p4CxcOfeCBh4x83EgkqLUqOvoZgXjun03HdoM-VloiK1usGkqXLpRjOlX_HRsydimsuPQzx4NERyV9Pnyj1FRhdvigPRvcwiAO1gWXOX8mZnXJRVVWxVu8Prc1M/s1600/peche.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 260px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWDPdyQnUDP-7yl521p4CxcOfeCBh4x83EgkqLUqOvoZgXjun03HdoM-VloiK1usGkqXLpRjOlX_HRsydimsuPQzx4NERyV9Pnyj1FRhdvigPRvcwiAO1gWXOX8mZnXJRVVWxVu8Prc1M/s400/peche.jpg" alt="" id="BLOGGER_PHOTO_ID_5611018797707719602" border="0" /> <style>@font-face { font-family: "Cooper Black Std Italic"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <style>@font-face { font-family: "Cooper Black Std Italic"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </a><p style="font-weight: bold;" class="MsoNormal"><span style="font-size: 31pt; font-family: "Cooper Black Std Italic";" lang="EN-US">Le Péché Mignon</span></p> <span style="font-size: 31pt; font-family: "Cooper Black Std Italic";" lang="EN-US"></span> <style>@font-face { font-family: "Cooper Black"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <span style="font-size: 8pt; font-family: "Cooper Black";">CAFÉ & ÉPICERIE </span><br /><br /> <style>@font-face { font-family: "Adobe Garamond Pro"; }@font-face { font-family: "Corbel"; }@font-face { font-family: "Zapf Dingbats"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Adobe Garamond Pro";">This </span><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";">tucked away Islington gem really is a “cute sin”.<span style=""> </span>It’s tiny -there’s only one large communal table in the main shop so, either head over to snap up a devilishly good chocolate brownie to scoff at home or have a rummage around the furniture shops on Holloway Road until they’ve got space for you.</span></p> <p class="MsoNormal"><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";">Once you’ve got a seat, make sure you’ve brought an empty stomach. I’m sure you are going to want to order something in the region of, oh, erm EVERYTHING on the menu as loaded plates whiz by you to rest in front of that nice person who shuffled up to make room. When the sun comes out there is much more space outside in the garden. Sandwiched between Victorian residential properties and peppered with our favourite I-picked-this-up-in-Provence-last-summer items (like a small olive tree and packets of LU Petit Ecolier biscuits). LPM is fun & welcoming, however,</span></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro"; color: black;">la patience est une vertue</span></i><span style="font-size: 9pt; font-family: "Adobe Garamond Pro"; color: black;">. The service isn’t super quick but perhaps we need learn to take our time when we go out for brunch and it is more than worth the wait. Try their bread selection s/w unsalted butter (of course) or their filled croissants groaning with melted cheese and ham. They serve double espressos just the way I like them; so strong I feel like it should be sliced and served under controlled conditions – love it. </span></p> <p class="MsoNormal"><span style="font-size: 9pt; font-family: "Zapf Dingbats"; color: black;">★★★★</span><span style="font-size: 9pt; font-family: "Adobe Garamond Pro"; color: black;"></span></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";" lang="EN-US">Le Péché Mignon</span></i></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";">6 Ronalds Road, London N5 1XH</span></i></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";">www.lepechemignon.co.uk</span></i><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";"></span></i></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro"; color: black;"> </span></i></p> <p class="MsoNormal"><i style=""><span style="font-size: 9pt; font-family: "Adobe Garamond Pro";"> </span></i></p>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-41339309877599877552011-05-26T06:14:00.001-07:002011-05-26T06:21:44.116-07:00Bread: Issue 1, Spring 2011 (Poetry)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbfYTWNvcf4ZZsVwWlUUrrRjCfBFeWochiRkMLglfQlt0g7O3Dbk-F60xRsMgB-oaFjxD6L063dnXtqLDnCe-0r1tFLYrDka4dJmH1SzCo0KFTXOnJe-ky3ip-M1PtGpu87_UWu6Yak8/s1600/what+the+bread+had+said+%2528final%2529.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 265px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJbfYTWNvcf4ZZsVwWlUUrrRjCfBFeWochiRkMLglfQlt0g7O3Dbk-F60xRsMgB-oaFjxD6L063dnXtqLDnCe-0r1tFLYrDka4dJmH1SzCo0KFTXOnJe-ky3ip-M1PtGpu87_UWu6Yak8/s400/what+the+bread+had+said+%2528final%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5611014353023633970" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYQEy0CRF7bPRzc3_q1-Cc8oOLR18GyRjqIu3xWmhX4EiZ72jmd-zups5fpTI-2xKOrTFya49JPovnrHLjSukb0kIzmRwHlpnSTaQe6jxU0dscAUy4CJdMzh62aD94JKQqtcPjk-Rmgk/s1600/jayne1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 297px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYQEy0CRF7bPRzc3_q1-Cc8oOLR18GyRjqIu3xWmhX4EiZ72jmd-zups5fpTI-2xKOrTFya49JPovnrHLjSukb0kIzmRwHlpnSTaQe6jxU0dscAUy4CJdMzh62aD94JKQqtcPjk-Rmgk/s400/jayne1.jpg" alt="" id="BLOGGER_PHOTO_ID_5611014347647014306" border="0" /></a>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-26915105200632968222011-05-26T05:55:00.001-07:002011-05-26T07:21:42.018-07:00Bread: Issue 1, Spring 2011 (Main Feature)<span style="font-size: 100%;"><br />
</span> <style>
@font-face { font-family: "Courier New"; }@font-face { font-family: "Cambria"; }@font-face { font-family: "Lucida Grande"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoAcetate, li.MsoAcetate, div.MsoAcetate { margin: 0cm 0cm 0.0001pt; font-size: 9pt; font-family: "Times New Roman"; }span.BalloonTextChar { font-family: "Lucida Grande"; }span.msoDel { text-decoration: line-through; color: red; }div.Section1 { page: Section1; }
</style> <br />
<div class="MsoNormal" style="font-family: courier new;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12z1WzNI2IfnBXBsxa4b9rN31XcoUgrOYoL3QjYfcDg8hhF029AjpGbv2KDP99Q0Z8T0dmbBbdRfAhFw7RxdS2t-BR4ZveTDiy1cL7lZwx0J4WmtiXjGtZDZPEtZtT_3wQe15HLMMGI0/s1600/sasha5.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: x-large;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611010332247261938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12z1WzNI2IfnBXBsxa4b9rN31XcoUgrOYoL3QjYfcDg8hhF029AjpGbv2KDP99Q0Z8T0dmbBbdRfAhFw7RxdS2t-BR4ZveTDiy1cL7lZwx0J4WmtiXjGtZDZPEtZtT_3wQe15HLMMGI0/s320/sasha5.jpg" style="height: 282px; width: 195px;" /></span></a><span style="font-size: x-small;"><i><br />
</i></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><span style="font-size: x-large;"><i>Sasha on Sourdough</i></span><i><br />
</i></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><i>We traveled to Pembrokeshire this Spring and found Mathematician and fellow foodie Sasha C</i></span><span style="font-size: small;"><i>larkson. He is a fascinating character and we are over t</i></span><span style="font-size: small;"><i>he moon that he agreed to be featured. </i></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><i>Sasha is really creative with his baking but with a maths & science background he does “subject everything to a sort of analysis”, we couldn’t wait to hear his suggestions for sourdough. </i></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b>How long have you been baking?</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“I’ve been making my own bread for years and years and years, not really that good until about 4 years ago when I admitted that it was alright but not good enough and so I started reading up and since then I’ve completely changed the way I do it and the results are very, very different.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">The one thing that I have absolutely come to the conclusion of in the last few years (because I haven’t bought a loaf of bread for getting on for 4 years) is that it’s got to be slow bread.”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b> </b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><br />
</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>How slow is slow bread? </i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“My standard bread making method is to make the dough at least a day before I want to use it.<b>”</b> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>How do you make sourdough bread?</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“I use far less sourdough (culture) than <span class="msoDel"><del cite="mailto:Miriam%20Nice" datetime="2011-05-09T01:14"></del></span><span class="msoDel"><del cite="mailto:Miriam%20Nice" datetime="2011-05-09T01:14"></del></span>I used to – if it’s a good active sourdough then you don’t need much. I use about 600-700g of flour but it varies according to the flour but I’ve found if it’s yeast bread I use between 62-65% of the</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">weight of water to the weight of flour so if I’m doing 400g of flour then I’ll need 260g of water, that’s how I do it. With sourdough I do 60% because then I add about 3 dessertspoons of the culture but also because I’m letting it rise overnight in the tin I sprinkle the top of the dough with water every now and then to make the thing not too hard. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">I don’t add salt until just before I’m going to bake it. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">The Rye is very important (white Rye) although this Rye is too dense to use it’s better than ordinary rye, because wholemeal Rye has too much roughage”. “I use German standard type 997”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“What I’m going to do today is a 25% mixture (25% Rye, 75% strong white bread flour). But firstly I need some caraway seeds, for the authentic continental flavour of anything with sourdough and rye you need caraway seeds. Now I roast them a little bit, about 1 level teaspoon of these and I put them on a tray in the bottom of the oven and by the time I’ve actually measured the flour it will have enough time to have a partly roasted flavour but not be completely burnt. Quite often I put them in and forget about them though! </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">With Rye bread I don’t make that much at a time so here we’re going to use 325g of flour, of which 70-80g is going to be of Rye. There’s also Rye in the sourdough culture. But I’ll tell you about that in a minute. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">Now, because there’s liquid in the sourdough mix I only put about 60% water so approximately 192g of water, the thing is, it becomes unscientific when I add that <b>(points to sourdough culture)</b> but you know by the feel of it. However, this is really a point of “not more than” because I don’t want too liquid a mixture and so end up adding more flour. “</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>(before adding the 192g of water poured out from the kettle Sasha dips his finger into the measuring jug to test the temperature)</i></b></span><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“I’m going to leave that for a few minutes, I want it luke warm and not hot, because what I do then is add some of the sourdough to the water and then add that to the flour. Meanwhile the caraway seeds have been in (if anything for too long) oh no that’s fine actually, we’ll let that cool down. What I’m gonna do is I’m gonna grind them in a minute.”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“The other thing with this, it’s really important in particular with sourdough bread is that you never add salt at the beginning. If you add salt at the beginning it might well kill the sourdough. When you’re doing anything with sourdough, don’t add salt for half an hour. <b>(grinds caraway seeds)</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEk02L2JnitQb4txYBP8Sa9heAJEu0o4I7PX_Q62uxoQ8eKJMwAZCbpP4TR82vdhEadLL1N2Rk94t9_6ulvt3pKRpOHC04LTfl-BAjS9rfBZiBUY1KXI_uCnWiLva7IV-gyQPKTLDRFjA/s1600/sasha2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5611010336580007618" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEk02L2JnitQb4txYBP8Sa9heAJEu0o4I7PX_Q62uxoQ8eKJMwAZCbpP4TR82vdhEadLL1N2Rk94t9_6ulvt3pKRpOHC04LTfl-BAjS9rfBZiBUY1KXI_uCnWiLva7IV-gyQPKTLDRFjA/s320/sasha2.jpg" style="height: 194px; width: 145px;" /></a></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Ahh that</span><span style="font-size: small;">’s it, can you smell the slightly roasted smell</span><span style="font-size: small;"> already? I got interested in Rye bread basically because my mother was Russian”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div style="color: black;"><span style="font-size: small;"><br />
</span></div><div style="color: black;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Now and this is where this method is different from anything you will see on the web (so far as I’m aware) because the ones on the web use a heck of a lot more sourdough culture”. <b>(adds 3 dessertspoons of sourdough culture)</b> but if you use more it will probably rise a bit more but in my experience there’s not much point. This will be ready to bake when I get up tomorrow morning, 8-9 o’clock or whatever. Tell you what – just to make sure I’ll add a bit more, make it 3 ½ spoonfuls. Let’s say if we’re going to be scientific(ish) let’s say a dessertspoonful for every 100g of flour. Bearing in mind that this (sourdough culture) is never going to be a uniform thickness anyway because you don’t make this scientifically. So that’s mixed now <b>(mixes sourdough with water)</b> It really does pay to weigh your ingredients (including the water) rather than looking “is it on the line, isn’t it on the line” as it could mean a big difference”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Now in most of my bread I use virgin olive oil – I don’t use the Greek stuff which is extra nice but for this…, as it’s eastern European Slavic I use unrefined sunflower oil which has quite a distinctive smell”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“The thing about Rye any amount of Rye – it does have some gluten, not as much as wheat but there’s also something about the biochemistry of the Rye (and I don’t know what it is) but it is incredibly sticky to the touch. This is alright because this is just under 25% Rye flour if you start using 50% Rye flour (which I have done) you’ll fine even with yeast it sticks and it’s very very difficult to manage because the gluten in ordinary flour actually helps it not to stick to your hands and helps it be much easier to manage. Basically biochemically the gluten plus water it creates not only a long chain polymer but actually a lattice polymer so when you’ve got a dough with white wheat flour and you’ve worked it properly you’ve got a molecule probably which is the size of the dough of the gluten which is a three dimensional lattice containing the starch from the flour. So the more you fold it over the more it’s not just a number of different molecules you’ve then got one giant three-dimensional molecule”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“I will get to the hands eventually <b><i>(as he cuts the dough with a table knife) </i></b>but this minimises the stickiness. This does have wheat flour in it therefore we will be getting the gluten polymer as well.”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChixc6NW7auD6VoenbrQ0xHGvIv8pr0IXVdm4XU2EiiIO7U6hazv4AXHRKa-k72lO1sGRYc1owvvjpZ8vEm6zwDJzSIrLsGPSIQNYNHGKOGGicMuZOlVBlayRTvRBAUZUu60N00GIFto/s1600/sasha4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiChixc6NW7auD6VoenbrQ0xHGvIv8pr0IXVdm4XU2EiiIO7U6hazv4AXHRKa-k72lO1sGRYc1owvvjpZ8vEm6zwDJzSIrLsGPSIQNYNHGKOGGicMuZOlVBlayRTvRBAUZUu60N00GIFto/s400/sasha4.jpg" width="400" /></a></div><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">“How on earth do you make sure that the salt is properly dispersed through the dough? Evenly dispersed through the dough? So what I do is I put the dough flat and I sprinkle salt on it, right, then I fold it over. Then you’ve got 1 layer of salt. Now every time you double – every time you fold it over just suppose you just fold it over once every time – what happens is that you double the number of layers every time. So, 1 will get 2 but after 12 times folded you’ll have 1024 layers. 1, 2, 4, 8, 16, 32, 64, 128, 256, 512, 1024 so actually after 12 folds altogether you can be pretty sure that if you’ve got over a thousand layers the salt will be well and truly dispersed.”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>How do you go about creating your own culture?</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Ah that’s hit and miss, there are various descriptions of how to do it on the web which is basically what I’ve done. The bacteria in sourdough are everywhere in your local environment. The odds are that if you brought a sourdough culture back from abroad somewhere; in a years time you’d actually have your local one. Organic flour, especially Rye has the spores in it. You can encourage it taking an unwashed, unsprayed piece of apple in there to start with. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">It’s best to start with Rye flour. You mix your Rye flour with warm water and everyday for a week you add a bit more flour and a bit more warm water and within a couple of days it will start bubbling. By the end of the week it’s probably going to be stable. You probably shouldn’t use it for a week or so. “</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>What’s the longest you’ve kept a culture going for?</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Well this is probably the longest, this is at least 2 ½ years old now. As I say I change the jar once a month. You don’t have to put it in the fridge, in fact putting it in the fridge: no point. Sourdough doesn’t require a sterile atmosphere <i>au contraire</i>”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Now then, I’m afraid I don’t measure this (salt) <b>(Sasha scatters about 2 teaspoons of salt onto the flattened dough)</b> – I probably should it’s not even but that will do”. “The last one was 3 wasn’t it so this is now 4, 5, 6, so now we’ve got geometric progression – this is part of A-Level maths. So 7, 8 just need a touch more (oil) on my hands, just to stop it sticking to my hands, </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">Some people of course don’t like adding oil to their bread, obviously omit it if you want to keep your bread absolutely oil free but again that’s usual for slow and quick bread. Slow bread is flavoursome quick bread isn’t”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><br />
</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><br />
</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b>Does the oil help the crust then?</b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Ah, sourdough does, sourdough crusts are definitely special”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“It’s something that you’ve got to experiment with”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“I think we’re on 10 now, I’ve lost count because I’ve been talking too much. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">The salt will be very well dispersed by now and of course every time you fold it you fold it from a side that hasn’t been folded last time”.</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“Here we are, now (putting the dough into the prepared tin) being realistic I’ll probably bake this about 9-10 o’clock tomorrow morning. It doesn’t expand anything like as much as yeast but as you can see from those photos I sent you before you still get plenty of bubbles. But it is undoubtedly denser bread. </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">Now then, right now that’s fine, all I’ll do now is I’ll put it in a plastic bag, in here and in the morning I’ll probably, there are a couple of little holes in this bag which I’ll probably plug up with cello tape, but every 2-3 hours if I can be bothered I’ll, certainly at least twice between now and the morning I’ll sprinkle a bit more water on it just to make sure the surface doesn’t dry out. But basically there you have it”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>So what happens in the process between now and the baking? </i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>Does it slowly rise?</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i> </i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i><br />
</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;">“The yeast in the sourdough produces the bubbles. Modern yeasts – there isn’t enough gluten in rye bread for the yeast to rise you wouldn’t get the bubbles being held by the lattice. But that produces it more slowly so you do get the bubbles but it’s a much slower and less vigorous process, which works with more kinds of flour but until 200 years ago all bread was sourdough.”</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"> </span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>Sasha brought us the loaf the next day and recommended we have it with a good layer of garlic cream cheese, Rainer Kiess’s smoked salmon and some pickled gherkins - it was delicious! </i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i> </i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i><br />
</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>I’ve always had problems getting my bread to rise. After talking to Sasha I decided to wait until the very last minute before adding the salt in my last batch, and it really made a difference. Perhaps also (because I’m a bit lazy) I prefer his folding method instead of kneading. Have a go!</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><b><i>Thanks Sash</i></b></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><i>Miriam Nice</i></span></div><div class="MsoNormal" style="color: black; font-family: courier new;"><span style="font-size: small;"><i>April 2011</i></span></div>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-27515898464730549942011-05-26T05:23:00.000-07:002011-05-26T05:49:59.668-07:00Bread: Issue 1, Spring 2011 (Recipes)<span style="font-family:courier new;">Selected Recipes from the Bread Issue</span><br /><br /> <style>@font-face { font-family: "Adobe Garamond Pro"; }@font-face { font-family: "Corbel"; }@font-face { font-family: "Trajan Pro"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:22pt;">SODA BREAD<br /></span></p> <p class="MsoNormal" style="font-family:georgia;"><i style=""><span style="">Brilliant. No kneading, no proving, no waiting. This bread is heavy for a rain</span></i><i style=""><span style="">y Spring day or perfect for a last minute sunny picnic. </span></i></p> <p class="MsoNormal" style="font-family:georgia;"><i style=""><span style="">So quick to make and oh so satisfying fresh from the oven.<br /></span></i></p> <p class="MsoNormal" style="font-family:georgia;"><i style=""><span style=""> </span></i></p> <p class="MsoNormal" style="font-family:georgia;"><i style=""><span style=""> </span></i></p> <p class="MsoNormal" style="font-family:georgia;"><u><span style="">Ingredients:</span></u></p> <p class="MsoNormal" style="font-family:georgia;"><span style=""> </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="">50ml of natural yoghurt</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="">450ml of milk</span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="">1 tablespoon of black treacle </span></p> <p class="MsoNormal" style="font-family:georgia;"><span style="">1 tablespoon of honey</span></p><p class="MsoNormal" style="font-family:georgia;"><span style="">250g of plain flour</span></p><p class="MsoNormal" style="font-family:georgia;"> <style>@font-face { font-family: "Adobe Garamond Pro"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p face="georgia" class="MsoNormal"><span style="">2 teaspoons of salt</span></p> <p class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;font-family:georgia;"><span style="">2 ½ teaspoons of bicarbonate of soda</span></p><p class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;font-family:georgia;"><span style="">250g granary or wholemeal bread flour</span></p><p class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;font-family:georgia;"><span style="">150g of oats</span></p><p class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;font-family:georgia;"> <span style=""><span style=""><br /></span></span></p><p style="font-family: georgia;" class="MsoNormal"> <style>@font-face { font-family: "Adobe Garamond Pro"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; }</style> </p><p class="MsoListParagraph" style="text-indent: -18pt;font-family:georgia;"><span style=""><span style="">1)<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="">Put the flours, oats, salt, and bicarbonate of soda into a large mixing bowl.<span style=""><br /></span></span></p><p class="MsoListParagraph" style="text-indent: -18pt;font-family:georgia;"><span style=""><span style="">2)<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="">Mix the yogurt, milk, honey and black treacle together and pour over the dry ingredients. Stir well until thoroughly combined.</span><br /></p> <p class="MsoListParagraph" style="text-indent: -18pt;font-family:georgia;"><span style=""><span style="">3)<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="">Tip onto a lightly greased baking tray, dust with flour and lightly sha</span><span style="">pe into a round loaf.<span style=""><br /></span></span></p><p class="MsoListParagraph" style="text-indent: -18pt;font-family:georgia;"><span style=""><span style="">4)<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="">Make 2 incisions on the top to form a cross and bake in the oven at 200°C for about 50 minutes.<span style=""><br /></span></span></p><p class="MsoListParagraph" style="text-indent: -18pt;font-family:georgia;"><span style=""><span style="">5)<span style="font: 7pt "Times New Roman";"> </span></span></span><span style="">Take it out of the oven and cool on a wire rack. Once cold eno</span><span style="">ugh to handle, but still warm, pull apart or slice thickly and spread over good quality butter.</span></p><p class="MsoListParagraphCxSpLast" style="text-indent: -18pt; font-family: georgia;"> <style>@font-face { font-family: "Adobe Garamond Pro"; }@font-face { font-family: "Corbel"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraph, li.MsoListParagraph, div.MsoListParagraph { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpFirst, li.MsoListParagraphCxSpFirst, div.MsoListParagraphCxSpFirst { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpMiddle, li.MsoListParagraphCxSpMiddle, div.MsoListParagraphCxSpMiddle { margin: 0cm 0cm 0.0001pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }p.MsoListParagraphCxSpLast, li.MsoListParagraphCxSpLast, div.MsoListParagraphCxSpLast { margin: 0cm 0cm 10pt 36pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }ol { margin-bottom: 0cm; }ul { margin-bottom: 0cm; </style> </p><p style="font-family: georgia;" class="MsoNormal"><i style=""><span style=""> </span></i></p> <p class="MsoNormal" style="text-indent: 36pt;font-family:georgia;"><i style=""><span style="">Also good with ham, strong cheeses and honey.</span></i></p><p class="MsoNormal" style="text-indent: 36pt;"><br /></p><p class="MsoNormal" style="text-indent: 36pt;"><i style=""><span style=";font-family:";" ><br /></span></i></p> <style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Garamond"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p style="font-family: georgia; text-align: right;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZVV4LYpBsXIGv2S9y9wUzm52JH9A5QtHNMzLnoMV_P8NLEji4GMKcG_mGh24QeQYHhoJR4jWz4roXM4cycHmFPOqnD82xSD8pzufxR6738VqmqPH05E8_XA32uXrJsyUh-d8aMUcSuQ/s1600/brown+bread.jpg"><img style="cursor: pointer; width: 200px; height: 43px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTZVV4LYpBsXIGv2S9y9wUzm52JH9A5QtHNMzLnoMV_P8NLEji4GMKcG_mGh24QeQYHhoJR4jWz4roXM4cycHmFPOqnD82xSD8pzufxR6738VqmqPH05E8_XA32uXrJsyUh-d8aMUcSuQ/s200/brown+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5611004304996409426" border="0" /></a></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:180%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" > BROWN BREAD ICE CREAM<br /></span></i></span></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >60</span></i></span><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >0ml whole milk</span></i></span></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >227ml double cream</span></i></span></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >4 egg yolks</span></i></span></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >few drops of vanilla extract or some vanilla seeds</span></i></span></p> <p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" >175g granulated sugar</span></i></span></p><p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"> <style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Garamond"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;">To make the ice cream custard; mix the milk, double cream, egg yolks and 50g of sugar in a pan and whisk over a low heat until it starts to thicken and coat the back of a wooden spoon.</span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;">Pass the mixture through a sieve into a large bowl, stir in the vanilla and leave to cool.</span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;"> </span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;">Crumble the crusts into fine breadcrumbs with your fingers. Heat the remaining sugar in a clean pan over a high heat until it turns a dark golden colour – it shouldn’t take more than 10mins. Do not stir the sugar; gently swirl the pan around instead. When it’s ready add the breadcrumbs and transfer the mixture to a chilled baking sheet lined with foil and allow to cool.</span></p> <p class="MsoNormal"><span style="font-family:Garamond;"> </span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;">Once the breadcrumb caramel is set solid break or chop into small pieces and mix with the cold custard</span></p> <p class="MsoNormal" style="text-align: center;" align="center"><span style="font-family:Garamond;">Either pour into a plastic box and freeze (remember to take it out to break up the ice crystals every couple of hours) or churn in an ice cream machine according to the manufacturer’s instructions.</span></p> <p></p><p class="MsoNormal" style="text-align: right; line-height: 20.95pt;" align="right"><br /><span style="font-size:100%;"><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;font-size:13pt;" ></span></i><i style=""><span style="color: rgb(102, 102, 102);font-family:Garamond;" ></span></i></span></p> <span style="font-size:100%;"><br /><span style=";font-family:";" ></span><span style=""></span></span><p></p>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0tag:blogger.com,1999:blog-2989670275868012950.post-60956368453730884982011-05-26T05:12:00.000-07:002011-05-26T05:22:56.580-07:00Bread: Issue 1, Spring 2011 (Letter from the Editor)<span style="font-family: courier new;font-family:courier new;font-size:85%;" ><br /></span> <style>@font-face { font-family: "Corbel"; }@font-face { font-family: "Trajan Pro"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;">Welcome fellow foodies to the first ever issue of Cakes and Canapés zine.</span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"> <style>@font-face { font-family: "Courier New"; }@font-face { font-family: "Cambria"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }div.Section1 { page: Section1; }</style> </p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">What better w</span><span lang="EN-US" style="font-size:85%;">ay to kick off this new publication, than with that tasty and versatile staple<span style=""> </span><i style="">- Bre</i></span><span lang="EN-US" style="font-size:85%;"><i style="">ad.</i> </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">It looks good, taste good and some believ</span><span lang="EN-US" style="font-size:85%;">e that the smell of it can even sell a house!</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Not all our contributors are as enthusiastic about the hu</span><span lang="EN-US" style="font-size:85%;">mble loaf. <i style="">Luke Hayward</i> (p.19) clearly isn’t a fan and our poets; Illustra</span><span lang="EN-US" style="font-size:85%;">tor David Grinsted (p.18) and Actor Jayne Edwards (p.27) warn of overindulgence. </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Don’t worr</span><span lang="EN-US" style="font-size:85%;">y too much; we do still have lovers of the baked stuff here in abundance. None keener than </span><span lang="EN-US" style="font-size:85%;">Sasha Clarkson, Pembrokeshire, who Cakes and Canapés visited this Sprin</span><span lang="EN-US" style="font-size:85%;">g to get the low down on Sourdough and how to make it (p.11). </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Laura Atherton (p.28) has come up t</span><span lang="EN-US" style="font-size:85%;">rumps with the wine ma</span><span lang="EN-US" style="font-size:85%;">tches, not an easy task to pair a plonk with a slice of cheese on toast but she really knows her stuff!</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">I’d like to s</span><span lang="EN-US" style="font-size:85%;">ay a massive thank you to Dan Lepard (p.25) for answering so</span><span lang="EN-US" style="font-size:85%;">me silly questions. Thanks also to all our wonderful and generous contributors</span><span lang="EN-US" style="font-size:85%;">, without whom Cakes and Canapés would still be a doodle in a notebook.</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">We all hope you have</span><span lang="EN-US" style="font-size:85%;"> a super time reading and baking. Do get in touch via the website or email info@cakesandcanape</span><span lang="EN-US" style="font-size:85%;">s.co.uk - we’d love to hear what you think or how you get on with our recipes.</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Loaves of love, </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"> </span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoj1TnKAYnar70g0ygZpAQhmnB_rx_7iRzcz5LXPx_qEEvM5kWU6pB9VsyxHbTAEbZERDrEY0V0Epg77blHCPuRzfysztrXKuc-VdmFDuafnmVc_b5zm85m1OJWMeiuFslv5Y_GeHkVM/s1600/signature.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 65px; height: 49px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoj1TnKAYnar70g0ygZpAQhmnB_rx_7iRzcz5LXPx_qEEvM5kWU6pB9VsyxHbTAEbZERDrEY0V0Epg77blHCPuRzfysztrXKuc-VdmFDuafnmVc_b5zm85m1OJWMeiuFslv5Y_GeHkVM/s200/signature.jpg" alt="" id="BLOGGER_PHOTO_ID_5610998033337318754" border="0" /></a></span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"> </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"> </span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;"><br /></span></p><p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Miriam Nice</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">Editor</span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span lang="EN-US" style="font-size:85%;">SPRING 2011<i style=""> </i></span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="" lang="EN-US">Cakes and Canapés will take you on a whistle-stop tour through one featured foodstuff each issue and aims to inspire you to get in that kitchen.<span style=""> </span>Have a go at creating anything from a simple and foolproof homemade Cake to a lovingly laborious yet show-stopping Canapé and all the delicious wonders in between!</span></i></span></p> <p style="font-family: courier new;font-family:courier new;" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="" lang="EN-US">Inspired by the zines from our favourite illustrators and brimming with food related ideas, recipes, rants and opinions. </span></i></span></p> <p style="font-family: courier new;" face="courier new" class="MsoNormal"><span style="font-size:85%;"><i style=""><span style="" lang="EN-US">Each quarter we will work to produce a gorgeous black and white photocopied delight. There’ll be exciting recipes, helpful hints and tips and news from the hottest food peddlers, chefs, home cooks, bloggers and twitterers all brightened up with splashes of the hottest illustration we can lay our oven mitts on</span></i></span><span lang="EN-US" style="font-size:85%;">. </span></p> <p style="font-family: courier new;" class="MsoNormal"><span style="font-size:85%;"><b style=""><span style="" lang="EN-US">Follow us on twitter - @cakesandcanapes</span></b></span></p> <p></p><p class="MsoNormal"><br /><span style=";font-family:";" lang="EN-US"> </span><i style=""><span style=";font-family:";font-size:16pt;" lang="EN-US" ></span></i></p>Miriam Nicehttp://www.blogger.com/profile/12349908409000392623noreply@blogger.com0